Bacon Clam Chowder

I LOVE clam chowder and this recipe definitely earned an A.  Fabulous!

Ingredients

• 2 can (6-1/2 ounces) minced clams
• 2 cup Progresso ® Reduced-Sodium Chicken Broth
• 2 medium potato, peeled and cubed
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon dried thyme
• 2 tablespoon cornstarch
• 1 cup half-and-half cream
• 3 teaspoons butter
• Dash cayenne pepper
• 4 bacon strips, cooked and crumbled

Directions

• Drain clams, reserving juice; set aside. Place the clams in a food processor; cover and process until finely chopped. Set aside.
• In a large saucepan, combine the broth, potato, celery, onion, bouillon and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender. Stir in the reserved clam juice.
• Combine cornstarch and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter, cayenne and clams. Cook and stir over medium heat for 3-4 minutes or until heated through. Garnish with bacon. Yield: 6 cups.

Nutrition Facts: 1 cup (prepared with sodium-free bouillon and fat-free half-and-half) equals 220 calories, 5 g fat (2 g saturated fat), 50 mg cholesterol, 416 mg sodium, 21 g carbohydrate, 1 g fiber, 20 g protein.

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