Pasta Vegetable Chowder

Ingredients:
1 cup small shells, elbow macaroni or other small pasta shape, uncooked
3 cups 1-percent milk, divided
1 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 teaspoon dried thyme
1/2 teaspoon paprika
1 1/2 tablespoon cornstarch
1 6-oz. can clams, drained
Salt and pepper to taste

Directions:
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.

Serves 2

Each Serving Provides:
472 Calories
31.9g Protein
73.3g Carbohydrates
5g Fat
47.7mg Cholesterol
192mg Sodium
Calories from Fat 10%

Courtesy of FitnessandFreebies.com
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