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Low-Fat Clam & Vegetable Chowder

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READY IN:
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool.
  2. Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling.
  3. Combine remaining 1/2 cup milk and cornstarch and mix until cornstarch dissolves.
  4. Stir cornstarch into soup and return to simmer.
  5. Add clams and simmer for 3 minutes.
  6. Season with salt and cracked black pepper.

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