Pasta Vegetable Chowder Recipe
Just plain healthy recipe...
Small pasta shapes with mixed vegetables and seasonings of thyme, paprika, salt and pepper create a wonderful pasta vegetable chowder.
1 cup small shells, elbow macaroni or other small pasta shape, uncooked
3 cups 1-percent milk, divided
1 10-ounce 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-ounce can clams, drained
Salt and pepper to taste
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.
Yield: 2 servings
Serving size: 1 serving
Calories: 472; Total Fat: 5g; Cholesterol: 47.7mg; Carbohydrates: 73.3g; Protein: 31.9g; Sodium: 192mg