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Mixed Vegetable Clam Chowder

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  • Prep 10 min
  • Total 10 min
  • Servings 2
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Quick dinner idea? Two easy steps and 10 minutes is all that it takes to make this herbed clam and mixed vegetables chowder recipe.
By Betty Crocker Kitchens
Updated Nov 4, 2010
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Ingredients

  • 1 can (18.5 oz) New England clam chowder
  • 1 cup frozen mixed vegetables, thawed
  • 1/8 teaspoon dried thyme leaves
  • 2 tablespoons shredded Cheddar cheese

Steps

  • 1
    In 2-quart saucepan, stir together all ingredients except cheese. Cook over medium heat until hot, stirring frequently.
  • 2
    To serve, ladle chowder into bowls; sprinkle with cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    Any frozen vegetables you may have in your freezer, such as corn, broccoli cuts or green beans, can be used in place of the frozen mixed vegetables.
  • tip 2
    Heat the clam chowder carefully; clams toughen and lose flavor when cooked on high heat for extended times. Keep these ingredients on hand for a spur-of-the-moment meal at lunch or dinnertime.

Nutrition

300 Calories, 13g Total Fat, 11g Protein, 34g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
120
Total Fat
13g
21%
Saturated Fat
4 1/2g
21%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
1050mg
44%
Potassium
160mg
5%
Total Carbohydrate
34g
11%
Dietary Fiber
6g
25%
Sugars
5g
Protein
11g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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