Source: dLife

Homemade creamy clam chowder gets its thickness and high fiber from white kidney beans and potatoes.

Servings

1 tbsp vegetable oil
1.5 cup fresh chopped onion
2 tsp crushed garlic
5 oz minced canned clams , drained, saving juice
2 cup fat free reduced sodium chicken broth
1 potatoes, fresh, medium , peeled and diced
1.5 cup Beans, cannellini/white kidney, unsalted, canned , drained
2 tbsp fresh dill weed (or 1 tsp dried)
2 tbsp fresh chives (or green onions)
1 tbsp chopped parsley (or 2 tsp dried)

1 Heat oil in a nonstick pot and cook onion and garlic for 5 minutes, or until softened.
2 Add in clam juice, broth, and potatoes. Cover and simmer until potato is tender, about 20 minutes.
3 Add in beans and cook an additional 10 minutes.
4 Add entire contents of pot to a blender or food processor and puree until smooth. Return to pot and stir in clams, dill, chives, and parsley.

This can be made earlier in day, just reheat gently. You can also vary by using different white beans such as navy or pea beans.