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Clam Chowder, Lightened Up (allium Free)
A lighter, allium-free take on a traditional soup.
Prep Time: 00:15
Cook Time: 00:35
2 tablespoons unsalted butter
2 tablespoons flour
1/2 tablespoon asafetida powder
1/2 tablespoon casa de sante italian tuscan herb spice mix
2 medium russet potatoes, cut into 1/2 inch cubes
3 cups 2% milk
1 cup vegetable broth
3 (6.5 oz) cans clams, drained, juice reserved
2 bay leaves
1 teaspoon fresh chopped thyme leaves
2 tablespoons fresh chopped parsley (for garnish)
1 teaspoon kosher salt
1 teaspoon fresh pepper
1 cup fresh or frozen corn
as always: when purchasing canned or pre-mixed food, always check to make sure there are no alliums listed in the ingredients section on the label.
1In a large pot, melt butter.
2Add asafetida powder, and heat on low until powder is fragrant and a little browned, about one minute.
3Add flour and stir.
4Add milk, vegetable broth, clam juice, potatoes, Italian spice mix, bay leaf, thyme, salt, and pepper. Stir well.
5Cover, and cook on low until potatoes are soft, about 20-30 minutes.
6Discard bay leaves. Remove half of the soup and blend in blender for about one minute.
7Return to pot.
8Add clams, corn and adjust salt if needed and cook another 5 minutes.
9Serve and garnish with fresh parsley.
Add 2 tablespoons red wine vinegar just before serving for an extra kick.
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