Healthy Clam Chowder Recipe

This is what happens when your boyfriend tells you he wants some clam chowder from a can on the day of the Super Bowl... so I ended up inventing this and here it is below. Enjoy!

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Servings: about 12; cooking/prep time combined: about 2 hours

Soup Base

4 cans Progresso Light New England Clam Chowder Soup
1 can Reduced Sodium Chicken Broth
3 tbsp Corn Starch (add more or less for desired thickness)

Spices

2 Bay Leaves
¼ tsp Celery Salt
¼ tsp Celery Seed
½ tsp Onion Powder
½ tsp Paprika
1 tsp Cumin
2 tsp Garlic Powder
3 tbsp Minced Onions
1 tbsp Red Pepper Flakes
1 tsp Chives
1 tsp Italian Seasoning
2 tsp Parsley
2 tbsp Thyme
Salt/Pepper to Taste

Sauces

1 tsp Tabasco Sauce
1 tsp Reduced Sodium Soy Sauce
3 tbsp Worcestershire Sauce
1 8oz bottle Clam Juice
1 tbsp Olive Oil
1.5 cups Red Sherry Cooking Wine

Veggies and Add-Ins

3 cans Clams, undrained
3 tbsp Bacon Bits
1 large Yukon Gold Potato, peeled and cubed
¼ cup diced Tomatoes
3 Celery Ribs, chopped
3 Green Onions, chopped
½ cup mixed Red and White Onions, chopped
1 Orange Pepper, chopped
¼ cup Mushrooms, chopped
2 Garlic Cloves, chopped


After prepping the veggies, place all ingredients except for the corn starch into a large, uncovered pot. Turn the stove onto medium-high heat (about “7”) until the soup comes to a boil. Once the soup boils, turn onto low heat (about “3”). Begin gradually adding the corn starch while stirring until desired thickness is reached. Make sure the veggies have the desired tenderness and the clams aren’t too tough. Top with a handful of oyster crackers in each serving if desired and enjoy!