Clam and Vegetable Chowder

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Clam and Vegetable Chowder
serves 30
Ingredients:
10 cups small shells or other small pasta
7 quarts 1% milk
10 bags (10 ounce) frozen mixed vegetables, thawed and drained
5 teaspoons dried thyme
5 teaspoons paprika
15 teaspoons cornstarch
10 cans (6 ounce) clams, drained
Salt and pepper to taste

Directions:
Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool. Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling.

Combine remaining 1/2- cup milk and cornstarch and mix until cornstarch dissolves. Stir cornstarch into soup and return to simmer. Add clams and simmer for 3 minutes. Season with salt and cracked black pepper.

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