Low Fat Clam Vegetable Chowder
Steps
Prepare pasta according to package directions and drain.
Rinse pasta under cold water to cool.
Combine 2 1 / 2 cups milk , vegetables , thyme , paprika and pasta in a saucepan.
Cook over medium heat until hot but not boiling.
Combine remaining 1 / 2 cup milk and cornstarch and mix until cornstarch dissolves.
Stir cornstarch into soup and return to simmer.
Add clams and simmer for 3 minutes.
Season with salt and cracked black pepper.
Ingredients
small shell pasta, 1% low-fat milk, frozen mixed vegetables, dried thyme, paprika, cornstarch, clams, salt and pepper