Usually when I am making a soup, I read through a few recipes and then venture out on my own to create something yummy. Well this week I wanted to make clam chowder. I've never made a cream based soup before, so I decided to stick to a recipe for my first time out. I found this one at the Food Network website. I was happy to find a low fat recipe as well, to help me stick to my goal. Since I've given you the link, I won't repeat the ingredients and steps. What I will do is tell you the tweaks I made and how it turned out.
Tweaks:
I had small red potatoes, so I didn't peel them. No way was I taking the time to peel those tiny things. I also just used my immersion blender right in the pot instead of dirtying up my big blender. It worked nicely.
How it turned out:
It was good. I have to say, clam chowder just isn't one of those food that should be made low fat. Using full fat half and half would have made this much creamier. I also think this soup is the kind that tastes better the next day after all the flavors have a chance to meld together. So if I made this again, I'd use regular half and half and make it the day before.
It was kind of fun making the clams. I got some really fresh ones, and they were delicious.
1 comment:
I love making soups from scratch! You are right though - low fat clam chowder isn't as easy!
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