Pasta Vegetable Chowder
Yield 3 servings
1 cup Small Shells, Elbow Macaroni or other small pasta shape, uncooked
3 cups 1% milk, divided
10 oz box frozen mixed vegetables, thawed and drained, or
1 1/2 cups chopped fresh vegetables (such as zucchini, yellow squash, corn and peas
1/2 tsp dried thyme
1/2 tsp paprika
1 1/2 tbsp cornstarch
6 oz can clams, drained
Salt and pepper to taste
Procedures
Prepare pasta according to package directions; drain.
Rinse pasta under cold water until cool.
Drain again.
Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a 2-quart saucepan.
Cook over medium heat until bubbles form around the edge of the milk.
In a separate bowl, stir the remaining 1/2 cup milk and cornstarch together until cornstarch dissolves.
Stir the cornstarch mixture into soup and heat to simmering.
Add clams and simmer, stirring frequently, 3 minutes.
Add salt and pepper to taste. Serve hot.
Each Serving Provides
472 Calories , 31.9 g Protein , 73.3 g Carbohydrates , 5 g Fat , 47.7 mg Cholesterol , 192 mg Sodium , Calories from Fat 10%
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Mr.
Food Recipes
December
2001
November
2001
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