Chowders recipes

Pasta Vegetable Chowder

Course : Chowders
Serves: 4

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Ingredients:

1 cup small pasta shape

3 cups low-fat milk

10 ounces frozen mixed vegetables thawed and drained or

1 1/2 cups chopped fresh vegetables

1/2 teaspoon dried thyme

1/2 teaspoon paprika

1 1/2 tablespoons cornstarch

6 ounces clams -- drained

1 teaspoon salt

1 teaspoon ground pepper

Preparation / Directions:

Put pasta in a large pot of boiling water. Drain and rinse under cold water when done. Combine 2 1/2 cups milk, vegetables, thyme, paprika, and pasta in a 2 quart saucepan. Cook over medium heat until bubbles form around edge of milk. In another bowl, stir remaining 1/2 cup milk and cornstarch together to dissolve cornstarch. Stir this mixture into soup and heat to simmering. Add clams and simmer for about 3 minutes. Salt and pepper to taste.

Pasta Vegetable Chowder

Ingredients:

Preparation / Directions:

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