Soup in the summer? Yup, you heard that right! It was a nasty, rainy day in NYC and I was just in the mood for some soup. I love New England Clam Chowder but most are made with heavy cream so I decided to come up with a low fat version that’s very easy to make and just as delicious. To see how I make my Easy Low Fat New England Clam Chowder, keep reading!
|Easy Low Fat New England Clam Chowder|| |
- 8 slices turkey bacon
- 1 tbsp. vegetable oil
- 1 med-large yellow onion, chopped
- 3 stalks celery, chopped
- 2 Idaho potatoes, peeled and cut into small chunks
- 2 tbsp. flour
- 1 (8 oz) bottle of clam juice
- 3 (6 oz) cans of minced clams, reserving the liquid (you can use whole clams, if you prefer)
- 1 ½ cups fat free half and half
- 2 tbsps. Italian flat leaf parsley, chopped
- Salt and pepper to taste
- In a large nonstick Dutch oven over medium high heat add the turkey bacon and cook until crisp, about 5 to 6 minutes per side. You may need to do this in two batches. When finished, drain on paper towels and let cool and crumble. Set aside.
- In the same pot add the oil and sauté the onions and potatoes for about 5 to 7 minutes, stirring often until the potatoes start to soften. Season with salt and pepper. Add the flour and stir to combine.
- Pour in the clam juice and the reserved juice from the canned clams and bring to a boil. Once boiling, reduce heat to low. Cover the pot and simmer for about 15 to 20 minutes until the potatoes are tender.
- Add in the minced clams and the half and half and stir. Heat through for about 5 minutes. Taste and re-season with salt and pepper, if necessary. To a blender or food processor add about 2 cups of the soup and blend to a puree. Pour back into the pot and stir. This will give the soup a nice thick consistency. Garnish with the crumbled turkey bacon and parsley. Serve and enjoy!