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Creamy Clam And Corn Chowder

soups, shellfish

4 green onions
2 cans (5 oz) baby clams
1 can (10 oz) creamed corn
1 3/4 cups 1% milk
1/2 cup light herbed cream cheese; 4 ounces

Trim green onions and slice thinly; reserve 1/4 cup of the green part for garnish. In large heavy saucepan, heat 1 tablespoon vegetable oil over medium heat; cook onions for 3 minutes, stirring often. Drain clams and add to pan along with corn; cook for 3 minutes, stirring occasionally. Stir in milk and 1/4 teaspoon pepper. Add cheese by spoonfuls, stirring gently after each addition until blended. Cook, stirring often, until steaming. Serve sprinkled with reserved green onion. Per serving: about 255 calories, 15 g protein, 13 g fat, 23 g Tip: Dinah serves this with fresh Chinese noodles she buys in Toronto's

Contributor: Elizabeth Baird and the Canadian Living Test Kitchen

Yield: Makes 4 serving

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