Pasta Vegetable Chowder

Recipe Ingredients

1 cup	237ml	Small pasta shape
3 cups	711ml	Low-fat milk
1		Frozen mixed vegetables
		Thawed and drained or
1 1/2 cups	219g / 7.7oz	Chopped fresh vegetables
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Paprika
1 1/2 tablespoons	22ml	Cornstarch
1		Clams - drained
		Salt
		Ground pepper

Recipe Instructions

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:
Unknown Cooking Magazine

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