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Lightened Up Clam Chowder

All About This Lightened Up Clam Chowder

There is nothing more comforting than a warm bowl of homemade soup on a cold day. As the weather starts to get colder, I find myself creating more and more soups for my family. This Lightened Up Clam Chowder is so flavorful, and you won’t even notice that it’s a healthier version!

What You’ll Need

Equipment

• Knife
• Cutting board
• Large pot
• Spoon
• Sauce pan
• Whisk

Ingredients

• Avocado oil spray (or any cooking spray of your choice)
• Onion
• Carrots
• Celery
• Yellow potatoes
• Garlic
• Vegetable stock
• Light butter
• All purpose flour
• Half and half
• Unsweetened almond milk
• Clams
• Red wine vinegar
• Salt
• Pepper

How To Make Lightened Up Clam Chowder

In a large pot over medium heat, sauté the onion, carrots, celery, and potatoes in avocado oil spray until they start to get soft. Season with salt and pepper. Add the garlic and vegetable stock and simmer until they are tender. In a sauce pan over medium heat, melt the butter and whisk in the flour. Add the half and half and almond milk and whisk periodically until it gets thick and creamy. Once the vegetables are tender, add the sauce to the vegetables and stir to combine. Add the clams and a splash of red wine vinegar. Check for seasoning to see if you need to add more salt or pepper.

Nutritional Information

This Lightened Up Clam Chowder makes eight servings. Each serving comes out to 274 calories, 7 WW Green SmartPoints®, 7 WW Blue SmartPoints®, and 7 WW Purple SmartPoints®.

Lightened Up Clam Chowder

There is nothing more comforting than a warm bowl of homemade soup on a cold day. As the weather starts to get colder, I'm finding myself creating more and more soups for my family. This Lightened Up Clam Chowder is so flavorful, and you don't even notice that it's a healthier version!

5 from 5 votes

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Servings: 8 servings

Equipment

• Knife
• Cutting board
• Large pot
• Spoon
• Sauce pan
• Whisk

Ingredients

• Avocado oil spray or any cooking spray of your choice
• 1/2 onion finely chopped
• 2 carrots finely chopped
• 2 stalks celery finely chopped
• 4 yellow potatoes finely chopped
• 3 cloves garlic minced
• 32 ounces vegetable stock
• 1/2 cup light butter
• 1/2 cup all purpose flour
• 16 ounces half and half
• 16 ounces unsweetened almond milk
• 3 6.5 ounce cans chopped clams
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

• In a large pot over medium heat, sauté the onion, carrots, celery, and potatoes in avocado oil spray for about 5 minutes until they start to get soft.
• Season with salt and pepper.
• Add the garlic and vegetable stock and simmer for about 10 minutes until they are tender.
• In a sauce pan over medium heat, melt the butter and whisk in the flour.
• Add the half and half and almond milk and whisk periodically for about 5 minutes until it gets thick and creamy.
• Once the vegetables are tender, add the sauce to the vegetables and stir for 1-2 minutes to combine.
• Add the clams and a splash of red wine vinegar and stir for 1-2 minutes to combine.
• Check for seasoning to see if you need to add more salt or pepper.

Notes

This Lightened Up Clam Chowder makes eight servings. Each serving comes out to 274 calories, 7 WW Green SmartPoints®, 7 WW Blue SmartPoints®, and 7 WW Purple SmartPoints®.

Recipe URL: https://cookingwithfudge.com/lightened-up-clam-chowder/

Nutrition

Serving: 1serving | Calories: 274kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 906mg | Potassium: 514mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3265IU | Vitamin C: 19mg | Calcium: 156mg | Iron: 1mg

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