Low Carb Soups And Stews Recipes

Ingredients:

1 tbsp butter or margarine
1 cup chopped leeks or onions
1 cup diced bell peppers - (red and/or gr, een)
2 can chopped clams in clam juice - (6 1/, 2 ounces each)
2 lb (6 medium) potatoes - cut into 1/2-, inch cubes
14 1/2 oz reduced-sodium chicken broth
2 tsp dried thyme
1 cup lowfat milk
10 oz frozen whole kernel corn - thawed a, nd drained
1/8 tsp cayenne pepper
1 salt and pepper, to taste

Instructions:

Place butter in 2 1/2- 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.

Menu: Sesame Breadsticks; Butter Lettuce, Mushroom and Sprout Salad;
Frozen Yogurt

Nutritional Information Per Serving (without optional toppings): 370
calories; 7 g fat; 75 mg cholesterol; 420 mg sodium; 65 g
carbohydrate; 5 g fiber; 19 g protein.

Servings: 4