Ditalini Clam Chowder

Ditalini Clam Chowder



2 cups Shaws Ditalini

6 cups milk, divided

1 package (10 ounces) frozen corn, thawed and drained

1 package (10 ounces) frozen carrots, thawed and drained

1/2 teaspoon dried thyme

1/2 teaspoon paprika

3 tablespoons cornstarch

1 can (10 ounces) clams, drained

Salt & Pepper to taste


  Directions Cook ditalini according to package directions. Combine 3 cups milk, corn, carrots, thyme, paprika, and pasta in a 2-quart saucepan. Cook over medium heat until boiling; reduce heat. In a separate bowl, stir remaining 3 cups milk and cornstarch until cornstarch is dissolved. Stir into soup mixture and heat to simmering. Add clams and simmer, stirring frequently for about 3 minutes. Add salt and pepper to taste. Serve hot. Servings 6