Pasta Vegetable Chowder

Course : Chowders
Serves: 4
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1 cup small pasta shape
3 cups low-fat milk
10 ounces frozen mixed vegetables thawed and drained or
1 1/2 cups chopped fresh vegetables
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 1/2 tablespoons cornstarch
6 ounces clams -- drained
1 teaspoon salt
1 teaspoon ground pepper

Preparation / Directions:

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.

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