Low-fat Clam & Vegetable Chowder

Ingredients

• Servings: 3
• 1 cup small shell pasta (or other small pasta)
• 3 cups 1% low-fat milk
• 1 (10 ounce) bag frozen mixed vegetables, thawed and drained
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 1/2 teaspoons cornstarch
• 1 (6 ounce) can clams, drained
• salt and pepper

Recipe

• 1 prepare pasta according to package directions and drain. rinse pasta under cold water to cool.
• 2 combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. cook over medium heat until hot but not boiling.
• 3 combine remaining 1/2 cup milk and cornstarch and mix until cornstarch dissolves.
• 4 stir cornstarch into soup and return to simmer.
• 5 add clams and simmer for 3 minutes.
• 6 season with salt and cracked black pepper.