Low-Fat Clam & Vegetable Chowder

1. 1

   Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool.

2. 2

   Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling.

3. 3

   Combine remaining 1/2 cup milk and cornstarch and mix until cornstarch dissolves.

4. 4

   Stir cornstarch into soup and return to simmer.

5. 5

   Add clams and simmer for 3 minutes.

6. 6

   Season with salt and cracked black pepper.

No additional tips available.