Pasta vegetable chowder

4 servings

Ingredients

Quantity Ingredient
1 cup Small Pasta Shape
3 cups Low-Fat Milk
10 ounces Box Frozen Mixed Vegetables,
Thawed and drained or
1½ cup Chopped Fresh Vegetables
½ teaspoon Dried Thyme
½ teaspoon Paprika
1½ tablespoon Cornstarch
6 ounces Can Clams, drained
Salt
Ground Pepper

Directions

Put pasta in a large pot of boiling water. Drain and rinse under cold water when done. Combine 2½ cups milk, vegetables, thyme, paprika, and pasta in a 2 quart saucepan. Cook over medium heat until bubbles form around edge of milk. In another bowl, stir remaining ½ cup milk and cornstarch together to dissolve cornstarch. Stir this mixture into soup and heat to simmering. Add clams and simmer for about 3 minutes. Salt and pepper to taste.

Source: Medford Mail Tribune, 30 November 1993 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

Related recipes