Recipe - Pasta Vegetable Chowder

1 cup Small Pasta Shape
3 cup LowFat Milk
10 ounce Box Frozen Mixed Vegetables,
Thawed and drained or
1 One half cup Chopped Fresh Vegetables
One half teaspoon Dried Thyme
One half teaspoon Paprika
1 One half tablespoon Cornstarch
6 ounce Can Clams, drained
Salt
Ground Pepper

Put pasta in a large pot of boiling water. Drain and rinse under cold water
when done. Combine 2 One half 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 One half 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 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini