Mixed Vegetable Clam Chowder

Mixed Vegetable Clam Chowder

Quick dinner idea? Two easy steps and 10 minutes is all that it takes to make this herbed clam and mixed vegetables chowder recipe.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

2

servings

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
  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.
Makes 2 servings (1 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
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.
Kitchen Tips
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 Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 1050mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 6g,
    • Sugars 5g),
  • Protein 11g;
Percent Daily Value*:
    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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.