Search
by Ingredient

Mushroom Clam Chowder

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by jusgriffiths

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

½ 118
CUP ML MUSHROOMS
fresh, chopped *
1 5
TEASPOON ML VEGETABLE OIL
7 202.3
OUNCES ML/G CLAMS
canned, minced
½ 118
CUP ML CELERY
chopped
79
CUP ML ONIONS
chopped
½ 2.5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
0.6
TEASPOON ML CAYENNE PEPPER
1 ⅓ 315
1 ½ 355
CUPS ML WATER
cold
1 15
TABLESPOON ML CORNSTARCH
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, minced

Directions

Heat oil in saucepan and sauté mushrooms.

Stir in undrained clams, celery, onion, salt, pepper and cayenne.

Cover and let simmer for 5 minutes.

Mix together milk powder, water, and cornstarch (you may substitute 1½ cups skim milk for the powder and water).

Stir milk mixture into saucepan and simmer over low heat until soup thickens.

Pour into serving bowls and top each serving with ½ tablespoon parsley.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 178g (6.3 oz)
Amount per Serving
Calories 158 12% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 474mg 20%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 34g
Vitamin A 8% Vitamin C 21%
Calcium 32% Iron 56%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free
 

Email this recipe