Clam and Cheese Chowder
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 cups water | |
| 3 teaspoons instant chicken bouillon granules | |
| 1 cup thinly sliced carrots | Washed, peeled and thinly sliced |
| 1 cup frozen peas | |
| ¼ cup sliced green onions | Washed, trimmed, and sliced |
| ¼ teaspoon black pepper | |
| 2 cups skim milk | |
| ¼ cup cornstarch | |
| 4 (6 ½ ounce) cans minced clams | Undrained |
| 2 cups shredded low fat cheddar cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large saucepan combine water, bouillon granules, carrots, peas, green onions and pepper. | |
| 2 | Heat until it reaches a boil. | |
| 3 | Stir together milk and cornstarch. | |
| 4 | Stir the milk into the vegetable mixture. | |
| 5 | Cook and stir until thickened and bubbly. | Cook until internal temperature reaches 135°F. |
| 6 | Stir in undrained clams and cheese. | |
| 7 | Cook until cheese is melted. |
Posted in Soup Recipes
