2 Tablespoons olive oil
1/2 cup onion, chopped
2 ribs celery, thinly sliced
2 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried parsley
1/2 - 1 teaspoon salt (depending on how salty your broth is)
1/2 teaspoon black pepper
3 Tablespoons cornstarch
4 cups chicken broth (I use Better than Bouillon & water)
4 medium potatoes, peeled and cubed
2 cans (6.5 oz) Snow's Minced Clams, drained
2 cups half-and-half
1 cup shredded cheddar cheese (we prefer Tillamook)
- Heat olive oil in a large soup pot, and saute the onion and celery with the spices for about 3 minutes.
- In a large Pyrex measuring cup, combine the cornstarch with the broth. Whisk this into the sauted vegetables in the large pot. Add the potatoes. Cook for about 15 minutes over medium-low heat. Stir occasionally.
- Add the drained clams and the half-and-half. Simmer over low heat for another 10 minutes or until all the veggies are tender.
- Add cheddar cheese, and stir until melted. Adjust seasonings if necessary.
For other healthier recipes, check out Slightly Indulgent Tuesdays at Simply Sugar & Gluten Free. For other fish & seafood recipes, check out Ultimate Recipe Swap at Life as MOM this Thursday.
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