Prep time: 5 minutes, cook time: 5 hours, Serves: 4

11 Ingredients:

1 cup chicken broth, fat free
2 cups potatoes, peeled & cubed
1 cup corn
1 onion, peeled & chopped
1 bay leaf
½ tsp marjoram
½ tsp salt
¼ tsp pepper
1 cup skim milk
10½ oz. minced clams, undrained
2 tsp cornstarch

Instructions

  1. Add the chicken broth, potatoes, corn, onion, bay leaf, marjoram, salt and pepper
    to the cooking pot, stir to mix.
  2. Add the lid and set to slow cooking on high. Cook 4-5 hours or until potatoes are
    tender. Discard the bay leaf.
  3. Transfer the mixture to a food processor and pulse until smooth. Return to the
    cooking pot.
  4. Stir in ¾ cup milk and clams. Cover and cook another 15 minutes.
  5. In a glass measuring cup, whisk together remaining milk and cornstarch until
    smooth. Stir into chowder and cook, stirring 2-3 minutes or until thickened. Serve.

Nutrition Facts Per Serving

Calories 267, Total Fat 4g, Total Carbs 34g, Net Carbs 31g, Protein 23g, Sugar 6g,
Sodium 348mg, Potassium 1014mg, Phosphorus 382mg