Cheese and Clam Chowder
Ingredients
- 1 oz butter or margarine
- 1 onion finely chopped
- 2 sticks celery chopped
- 1 green pepper chopped
- 1 oz flour
- 1/2 tsp dry mustard
- 1 3/4 pints milk
- 2 lb canned clams liquid reserved
- 12 oz potatoes diced
- 1/4 tsp thyme
- Salt and pepper
- 1 bay leaf
- 4 oz Red Leicester cheese grated
- Dash Worcestershire sauce
- Single cream
- 2 tbsps chopped parsley
Instructions
- Put the butter or margarine, onion, celery and pepper into a large bowl. Cover loosely and cook on HIGH for 2 minutes.
- Stir in the flour, mustard, milk and clam liquid. Blend well and add potatoes, thyme, salt and pepper.
- Put in the bay leaf, and cook on HIGH for 10 minutes, stirring occasionally
- Remove the bay leaf and add the clams, cheese and Worcestershire sauce. Heat for 2 minutes on MEDIUM to melt the cheese.
- Add single cream to thin the soup if it is too thick. Garnish with the parsley and serve immediately
Calories: 425 kcal
Carbohydrates: 36 g
Protein: 21 g
Fat: 22g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 75 mg
Sodium: 496 mg
Potassium: 794 mg
Fiber: 3 g
Sugar: 13 g
Vitamin A: 978 IU
Vitamin C: 46 mg
Calcium: 457 mg
Iron: 2 mg