How many people are starting the new year wanting to be healthier? I am one of those people who want to get back to a healthy life style so I am making better choices when it comes to cooking. I was shopping with my 15 year old son and he wanted clam chowder for dinner. When I looked at the fat grams on the can of soup, I knew I could make a healthier version. My version is also easy to make as it is done in the slow cooker. My family and I enjoyed this soup after church this past Sunday. It was great to be able to throw all the ingredients into the slow cooker in the morning and come home to yummy soup that was ready to eat. I served a salad and homemade low fat biscuits with my soup to make it a great meal.
Low Fat Slow Cooker Clam Chowder
makes 8-10 servings
4-5 large russet potatoes
6 cups chicken broth or 6 bullion cubes
6 cups water
12 ounces frozen corn
2 cans(6.5 ounces) minced clams including the liquid
2 teaspoons garlic powder
1 teaspoon black pepper
1/2 teaspoon chili powder
12 ounce can fat free evaporated milk
Clean and scrub the potatoes, Then dice the potatoes into bite size pieces, I leave the peels on for added fiber. Place all ingredients except evaporated milk into the slow cooker. Cook on low for 6 hours. Stir in the evaporated milk 20-30 minutes before serving. Serve with shredded cheddar cheese.
Low Fat Cheddar Biscuits
makes 10 biscuits
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
3 tablespoons cold butter, cut into 1/ inch pieces
1 teaspoon garlic powder
1 cup skim milk
shredded cheddar cheese to sprinkle on biscuits before baking
Preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat, parchment paper or spray with a non-stick cooking spray.
Put the flour, baking powder, baking soda, salt, and sugar into the bowl of a food processor fitted with the metal blade. Process for about 2 minutes. Add the butter pieces and process for a minute. Then add the milk and garlic powder and process until well combined.
Drop mixture by large spoonfuls onto baking sheet. Sprinkle the top of biscuits with cheese and black pepper. Bake for 10-12 minutes or until the biscuits are puffy and lightly browned.