Pasta Vegetable Chowder

This hearty Pasta Vegetable Chowder is a warm, comforting bowl of goodness that comes together in under 40 minutes. The creamy low-fat milk base is thickened slightly with cornstarch for a rich texture without the heaviness. Frozen mixed vegetables provide a convenient burst of color and nutrition, while small pasta shapes soak up the savory broth. Seasoned simply with thyme and paprika, this dish offers a gentle, home-style flavor profile that appeals to both children and adults. It&# 226;ÂÂs the perfect weeknight dinner when you need something quick, satisfying, and easy to clean up after. Serve with crusty bread for a complete meal.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 154.2

Description

This hearty Pasta Vegetable Chowder is a warm, comforting bowl of goodness that comes together in under 40 minutes. The creamy low-fat milk base is thickened slightly with cornstarch for a rich texture without the heaviness. Frozen mixed vegetables provide a convenient burst of color and nutrition, while small pasta shapes soak up the savory broth. Seasoned simply with thyme and paprika, this dish offers a gentle, home-style flavor profile that appeals to both children and adults. It&# 226;ÂÂs the perfect weeknight dinner when you need something quick, satisfying, and easy to clean up after. Serve with crusty bread for a complete meal.

Ingredients

1 cup Small Pasta Shape
3 cup Low-Fat Milk
10 ounce Box Frozen Mixed Vegetables
1/2 teaspoon Dried Thyme
1/2 teaspoon Paprika
1 1/2 tablespoon Cornstarch
6 ounce Canned Clams, drained
1 pinch Salt
1 pinch Ground Pepper

Directions

1
Bring a large pot of salted water to a boil. Add the small pasta shape and cook until al dente according to package directions. Drain and rinse under cold water to stop the cooking process.
2
In a 2-quart saucepan, combine 2 1/2 cups of low-fat milk, the frozen mixed vegetables, drained pasta, dried thyme, and paprika.
3
Place the saucepan over medium heat and cook, stirring occasionally, until bubbles begin to form around the edges of the milk.
4
In a small bowl, whisk together the remaining 1/2 cup of milk and the cornstarch until the cornstarch is fully dissolved and smooth.
5
Slowly stir the cornstarch mixture into the hot soup in the saucepan. Continue to cook, stirring constantly, until the soup thickens slightly and comes to a gentle simmer.
6
Add the drained clams to the soup. Simmer gently for about 3 minutes to heat through.
7
Taste the soup and season with salt and ground pepper as needed. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 154.2kcal

% Daily Value *
Total Fat 2.5g4%
Saturated Fat 1.4g7%
Cholesterol 3.6mg2%
Sodium 72.6mg4%
Total Carbohydrate 24.0g8%
Dietary Fiber 1.1g5%
Sugars 9.3g
Protein 9.1g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pasta, chowder, vegetable, cream, quick, easy, dinner, comfort food, thyme, paprika, vegetarian, one-pot, family-friendly, budget-friendly, winter, lunch

Read it online: https://www.chefs-mate.com/recipe/pasta-vegetable-chowder/