1/2 teaspoon instant chicken bouillon (sodium-free is available)
1/4 teaspoon dried thyme
1 tablespoon cornstarch
1/2 cup fat-free half and half
1 1/2 teaspoons butter or buttery spread
DRAIN clams, reserving juice; set aside.
COMBINE broth, potato, celery, onion, bouillon and thyme in saucepan; bring to boil; immediately reduce heat to low and simmer, covered, 10 to 15 minutes or until potatoes are tender; stir in reserved clam juice.
WHISK cornstarch and cream in small bowl until smooth; gradually stir into soup.
BRING to boil; cook until thickened, about a couple minutes.
STIR in clams, butter and pepper; cook only until heated through.
Nutrition information: Per 1/6 recipe counting skim evaporated milk for fat-free half and half: 50 calories, 5 calories from fat, 0.5 grams fat, zero milligrams saturated fat, zero milligrams cholesterol, 210 milligrams sodium, 9 grams carbohydrates, less than 1 gram fiber, 3 grams protein.
Reach Judy Grigoraci at ...@suddenlink.net.