Low-Fat Clam & Vegetable Chowder - cooking recipe

Ingredients

1 cup small shell pasta (or other small pasta)
3 cups 1% low-fat milk
1 (10 ounce) bag frozen mixed vegetables, thawed and drained
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 1/2 teaspoons cornstarch
1 (6 ounce) can clams, drained
salt and pepper

Preparation

Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool.
Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling.
Combine remaining 1/2 cup milk and cornstarch and mix until cornstarch dissolves.
Stir cornstarch into soup and return to simmer.
Add clams and simmer for 3 minutes.
Season with salt and cracked black pepper.