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4 ounces Canadian bacon, diced 1 tablespoon margarine 1 medium onion, chopped 2 cups water 1 cup diced celery (with leaves) 1 medium potato, diced 2 carrots, diced	3 sprigs parsley, chopped 2 tablespoons low-sodium, chicken-flavored bouillon granules 1/4 teaspoon dried basil, crushed 2 dashes Tabasco sauce freshly ground pepper to taste l/4 cup flour 3 cups skim milk 1 (7-ounce) can clams, drained 1 (15.5-ounce) can corn, drained
In a heavy saucepan, lightly sauté the Canadian bacon in margarine. Add the onions and cook until onions are wilted. Add the water, celery, potato, carrots, parsley, bouillon granules, basil, Tabasco and pepper. Bring to a boil and simmer until the vegetables are tender (about 15 minutes). Dissolve the flour in one cup of milk. Add to vegetable mixture and bring to a boil. Cook a minute or two until chowder is slightly thickened. Add the remaining milk, clams and corn. Heat thoroughly and serve.
Yield: 8 servings Calories: 182 Protein: 12.4 g Fat: 4 g Carbohydrate: 24.6 g Cholesterol: 17 mg Sodium: 268 mg
(If the sodium content of this soup is too restrictive, substitute one tablespoon regular chicken flavored bouillon granules for one of the tablespoons of low-sodium granules. This change will increase the sodium content of the recipe to 453 mg sodium per serving. If the reduced fat content is not rich enough for you, substitute 1 1/2 cups evaporated whole milk for 1 1/2 cups of the skim milk. This change will increase the fat content to 6.4 grams and the caloric content to 240 calories per serving.)