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!
Course Main Course
Cuisine American
Keyword Chowder, Clam, Clam Chowder, Main Dish, Soup
Avocado oil sprayor any cooking spray of your choice
1/2onionfinely chopped
2carrotsfinely chopped
2stalks celeryfinely chopped
4yellow potatoesfinely chopped
3clovesgarlicminced
32ouncesvegetable stock
1/2cuplight butter
1/2cupall purpose flour
16ounceshalf and half
16ouncesunsweetened almond milk
3 6.5ouncecans chopped clams
2tablespoonsred wine vinegar
1teaspoonsalt
1/2teaspoonpepper
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/