Recipes > Soups

New England Clam Chowder

2 teaspoons canola oil
4 slices bacon, chopped
1 medium onion, chopped
2 stalks celery, chopped
2 teaspoons chopped fresh thyme, or 1 teaspoon dried
1 medium red potato, diced
1 8-ounce bottle clam juice
1 bay leaf
3 cups low-fat milk
1/2 cup heavy cream
1/3 cup all-purpose flour
3/4 teaspoon salt
12 ounces fresh clam strips, (see Shopping Tip), chopped, or 3 6-ounce cans chopped baby clams, rinsed
2 scallions, thinly sliced

Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon. Add onion, celery and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes. Add potato, clam juice and bay leaf. Bring to a simmer, cover and cook until the vegetables are just tender, 8 to 10 minutes.

Whisk milk, cream, flour and salt in a medium bowl. Add to the pan and return to a simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.

To serve, discard bay leaf. Ladle into bowls and top each serving with some of the reserved bacon and scallions.

Recipe from Eating Well

Cheddar Cauliflower Soup

2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, thinly sliced and rinsed
4 cups chopped cauliflower florets (from 1 medium head)
2 1/2 cups low-fat milk, divided
2 cups water
1 bay leaf
1 teaspoon salt
1/2 teaspoon white or black pepper
3 tablespoons all-purpose flour
1 1/2 cups shredded extra-sharp Cheddar cheese
1 tablespoon lemon juice

Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.

Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese and lemon juice.

Recipe from Eating Well

Southwestern Cheese and Bean Soup

2 14oz stewed tomatoes chopped
1 19-oz red kidney beans, drained
1 4-oz can chopped green chilies, drained
1/2 t. ground cumin
2 7" flour tortillas, cut in 16 wedges
1 1/2 c. shredded Monterey Jack cheese

Preheat broiler until hot. In a medium saucepan combine tomatoes, beans, chilies and cumin. Bring to a boil. Simmer, covered, for 10 minutes. Ladle into 4 10oz. ovenproof soup bowls. top each bowl with 4 tortilla wedges. Sprinkle evenly with cheese. Place under broiler, 1-2" from the heat source, until cheese melts, about 1 minute.

Serve immediately.

Vegetable Cheddar Chowder

2 T. butter
1c. diced zucchini
1/2 c. chopped onion
1/2 c. diced green bell pepper
1/4 c. thinly sliced carrot
2 T. flour
3 c. skim milk
1 c. shredded sharp cheddar cheese
1/8 t. salt
Dash of ground black pepper

In a medium saucepan melt butter. Add zucchini, onion, green bell pepper and carrot. Saute' until onion is tender, about 5 minutes. Stir in flour. Cook and stir for 1 minute. Gradually stir in milk. Cook until mixture boils and thickens. Blend in Cheddar cheese, salt and pepper. Heat and stir just until the cheese melts. Serve hot accompanies by crisp green salad and crusty French bread.

Serves 4

Chunky Ham & Potato Chowder

1/2 c. coarsely chopped onion
1 T. butter
1/2 t. dried thyme, crushed
1/4 t. salt
1/4 t. pepper
3 c. milk
1 1/2 c. coarsely chopped cooked ham or smoked turkey
1 c. instant mashed potato flakes
1/4 c. torn fresh spinach leaves
Cracked black pepper

In 2-qt. saucepan cook onion in hot butter until tender but not brown. Stir in dried thyme, salt and pepper. Add milk all at once. Cook and stir over medium heat until heated through. Stir in ham or turkey, potato flakes and spinach. Cook and stir until the mixture is slightly thickened. If necessary, stir in additional milk to thin to desired consistency. Sprinkle each serving with cracked pepper.

Serves 6.