Cooking Recipe Pasta Vegetable Chowder
Recipe Ingredients
1 c
Small Pasta Shape
3 c
Low-Fat Milk
10 oz
Box Frozen Mixed Vegetables,
Thawed and drained or
1 1/2 c
Chopped Fresh Vegetables
1/2 ts
Dried Thyme
1/2 ts
Paprika
1 1/2 tb
Cornstarch
6 oz
Can Clams, drained
Salt
Ground Pepper
Directions
Put pasta in a large pot of boiling water. Drain and rinse under cold
water when done. Combine 2 1/2 cups milk, vegetables, thyme, paprika,
and pasta in a 2 quart saucepan. Cook over medium heat until bubbles
form around edge of milk. In another bowl, stir remaining 1/2 cup
milk and cornstarch together to dissolve cornstarch. Stir this
mixture into soup and heat to simmering. Add clams and simmer for
about 3 minutes. Salt and pepper to taste.
Source: Medford Mail Tribune, 30 November 1993 Typed by Katherine
Smith Cyberealm BBS Watertown NY 315-786-1120