YOUR SOLIN GENERATED RECIPE
Fresh Creamy Clam and Potato Chowder
Enjoy a hearty bowl of Fresh Creamy Clam and Potato Chowder featuring succulent clams, tender diced potatoes, and aromatic vegetables simmered in a light, creamy broth. This comforting chowder brings together a balanced blend of flavors and textures that make it a perfect meal for breakfast, lunch, or dinner.
INGREDIENTS
1.5 cups Clams (canned, drained)
1 medium Potato, diced
1/4 medium Yellow Onion, chopped
1 Celery stalk, chopped
1 Garlic Clove, minced
1/2 cup Lowfat Milk (1%)
1 tbsp All-Purpose Flour
1 tsp Extra Virgin Olive Oil
1 cup Low-Sodium Chicken Broth
1 tbsp Fresh Parsley (optional)
PREPARATION
In a large pot, heat the extra virgin olive oil over medium heat.
Add the chopped yellow onion, celery, and minced garlic. Sauté until softened, about 3-4 minutes.
Sprinkle in the all-purpose flour and stir continuously for about 1 minute to form a roux.
Slowly whisk in the low-sodium chicken broth and lowfat milk, stirring to avoid lumps.
Add the diced potato to the pot and bring the mixture to a gentle simmer. Cook for about 10 minutes or until the potatoes are tender.
Gently stir in the clams, allowing the chowder to heat through for an additional 2-3 minutes. Be careful not to overcook the clams.
Season with salt and pepper to taste. Stir in fresh parsley if desired.
Serve the chowder warm and enjoy your comforting bowl of creamy chowder.