Skinny Clam Chowder ♥

Here is a perfect lunch or dinner recipe on a cold fall day, skinny clam chowder. Healthy and full of flavor! enjoy! ♥

Ingredients ♥

6 strips turkey bacon, cut into 1-inch pieces
2 ribs celery, strings removed, cut into 1/4-inch dice
1 cup small pearl onion, peeled (I chopped mine a bit)
3 tablespoons all-purpose flour
2 cups unsalted clam juice
4 small Yukon Gold potatoes, (about 1 pound), peeled and cut into 1/2-inch dice
2 dried bay leaves
1/4 teaspoon freshly ground black pepper
5 large sprigs fresh thyme
3 cans minced clams
2 fresh ears yellow corn, kernels removed
2 1/2 cups light milk
2 tablespoons unsalted butter ( smart balance fat free brand)
1 teaspoon salt
1 tablespoons dry sherry

Directions ♥

In a stockpot, cook bacon until crisp. Drain bacon on a paper towel, and set aside; discard all but 2 tablespoons bacon fat.
Add celery and onions; saute, stirring occasionally , until translucent, about 7 minutes.
Sprinkle flour over onion mixture; cook, stirrin, 2 to 3 minutes.
Add clam juice, 1/2 cup water, potatoes, bay leaves,thyme, and 1/8 teaspoon of the pepper; cover; bring to a boil.  Reduce heat to medium low; simmer until potatoes are almost fork tender, about 12 minutes.
Add clams and reserved liquid, cover, and cook 4 minutes over medium heat.
Add corn kernels, cover, and cook 4 to 6 minutes.
Add milk and butter; cook until butter melts, about 5 minutes.
Remove bay leaves and thyme stems; add remaining 1/8 teaspoon pepper and salt.
Drizzle with sherry if using, and garnish with bacon pieces.

Serve immediately.Enjoy!♥