Fast and Fit Clam Chowder
or onions, chopped
sweet bell peppers
in juice, chopped
cut into 1/2inch cubes
chicken broth, low salt
corn kernels, canned
whole, frozen, thawed and drained
salt and black pepper
Place butter in 2½- to 3-quart microwave-safe bowl.
Microwave on HIGH 1 minute.
Add leeks and bell peppers; microwave on HIGH 3 minutes.
Drain juice from clams into microwaved vegetables, reserving clams.
Stir in potatoes, broth and thyme. Cover with plastic wrap, venting one corner. Microwave on HIGH 20 minutes. With slotted spoon remove 4 cups cooked potatoes; set aside. Pour contents of bowl into container of electric blender; add milk, and holding lid down tightly, blend until smooth. Return mixture to bowl. Stir in reserved clams and potatoes, the corn and cayenne; season with salt and pepper. Microwave on HIGH 3 minutes until heated through. If desired, pass bowls of shredded Cheddar cheese, chopped parsley and/or crumbled cooked bacon to stir into soup. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.