Green Paige

I love soup for many reasons.  It’s  economical.  It’s filling.  It’s easy.  And it’s a great way to use local, seasonal products.  One of my favorite Winter soups has to be clam chowder.  It’s perfect for Winter since your main vegetables are easy to find in the cold weather months.  Here is my family’s basic clam chowder recipe:

   

Wintery Clam Chowder

1 tbl sp. of organic extra virgin olive oil

1 large, white onion (diced)

2 large organic carrots (diced)

1/2 cup of corn starch or tapioca starch

2 cups combination of clam and chicken broth (Save the broth from the canned clams.  It will be a bit less than 2 cups.  Use the chicken broth to make up the difference.)

2 cups organic milk (2%)

2 (6.5 oz) cans of minced clams

1/2 tsp. white pepper

1 tbl sp. dried parsley

3/4 tsp. salt

1/2 tsp. crushed thyme

1 bay leaf

black pepper to taste

4 cups organic Russet potatoes  (peeled and diced)

1. Heat olive oil in a large soup pot over medium heat. 
2. Add the onions and carrots.  Saute until softened. 
3. Gradually stir in the starch.  Stir thoroughly scraping the bottom of the pan.
4. Gradually stir in broth.  Scrap the sides and bottom of the pan to make sure the starch is thoroughly incorporated and not clumping.
5. Stir in the milk until the mixture is smooth.
6. Add clams and spices. 
7. Bring the soup to a boil, then cover and reduce heat to low.  Simmer for 30 minutes.
8. Add diced potatoes and bring the soup back to a boil.  Reduce heat to low.  Cover and simmer for another 30 minutes.
9. Taste and adjust seasons with salt and pepper if needed.

   

This soup is wonderful paired with rosemary rolls and a light salad.  If you are on Weight Watchers, this soup is only 4 points a cup.  Enjoy!