Fast and Fit Clam Chowder

Source: America's Favorite Food Associations

this clam chowder is just like its title suggests, fast to make and good for you!

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Serves: 4
Prep Time: 8 minutes
Cook Time: 30 minutes

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1 Tablespoon butter or margarine
1 cup leeks, chopped
1 cup red bell peppers, diced
2 cans (6 1/2 ounces each) canned chopped clams
2 pounds (6 medium) potatoes, cut into 1/2-inch cubes
1 can (14 1/2 ounces) low sodium chicken broth
2 teaspoons dried thyme
1 cup lowfat milk
1 package (10 ounces) frozen whole kernel corn, thawed and drained
1/8 teaspoon cayenne pepper
salt and pepper, to taste

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 coner. 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 unto soup.

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