Pasta Vegetable Chowder

Pasta Vegetable Chowder

1 cup Small Shells, elbow macaroni or other small pasta shape – uncooked
3 cups 1% milk – divided
1 10-ounce box frozen mixed vegetables – thawed and drained
OR
1 1/2 cups chopped fresh vegetables (such as zucchini, yellow squash, corn and peas)
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 1/2 tablespoons cornstarch
1 6-ounce can clams – drained
Salt and pepper – to taste

Prepare pasta according to package directions; drain. Rinse pasta under cold water until cool. Drain again.

Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a 2-quart saucepan. Cook over medium heat until bubbles form around the edge of the milk.

In a separate bowl, stir the remaining 1/2 cup milk and cornstarch together until cornstarch dissolves. Stir the cornstarch mixture into soup and heat to simmering. Add clams and simmer, stirring frequently, 3 minutes. Add salt and pepper to taste. Serve hot.

Serves 2-3