Pasta Vegetable Chowder

March 07 00:00 2002 Print This Article
Pasta Vegetable Chowder

Yield: 2-3 servings


  • 1 cup Small Shells, Elbow Macaroni or other small pasta shape, uncooked
  • 3 cups 1% milk, divided
  • 1 10-oz. box frozen mixed vegetables, thawed and drained, or 1 1/2 cups chopped fresh vegetables (such as zucchini, yellow squash, corn and peas)
  • 1/2 tsp. dried thyme
  • 1/2 tsp. paprika
  • 1 1/2 tbsp. cornstarch
  • 1 6-oz. can clams, drained
  • Salt and pepper to taste


  1. Prepare pasta according to package directions; drain. Rinse pasta under cold water until cool. Drain again.
  2. Combine 2-1/2 cups milk, vegetables, thyme, paprika and pasta in a 2-quart saucepan. Cook over medium heat until bubbles form around the edge of the milk.
  3. In a separate bowl, stir the remaining 1/2 cup milk and cornstarch together until cornstarch dissolves. Stir the cornstarch mixture into soup and heat to simmering. Add clams and simmer, stirring frequently, 3 minutes. Add salt and pepper to taste. Serve hot.

    Nutrition information per serving:
    472 Calories
    31.9 g Protein
    73.3 g Carbohydrates
    5 g Fat
    47.7 mg Cholesterol
    192 mg Sodium
    Calories from Fat 10%

Source: National Pasta Association

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