Creamy Cauliflower Clam Chowder

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Clam Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Clam Chowder

Savor the comforting warmth of a modern twist on chowder with tender clams, velvety cauliflower, and a light, creamy broth perfectly balanced for a nourishing meal. This dish layers subtle aromatics with a touch of thyme and bay leaf, creating a satisfying bowl that's both hearty and health-conscious.

Try 7 days free, then $12.99 / mo.

NUTRITION

412kcal
Protein
39.5g
Fat
7.5g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

6 oz Clams (meat)

1 cup Cauliflower florets

0.5 cup diced Potato

1 cup Low-fat milk

0.25 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 cup Low-sodium Chicken Broth

0.25 medium Onion, diced

1 clove Garlic, minced

0.5 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Warm olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 2

    Add the diced potato and cauliflower florets, stirring to coat with the oil and aromatics.

  • 3

    Pour in the low-sodium chicken broth and low-fat milk. Add the bay leaf and thyme. Bring the mixture to a gentle simmer.

  • 4

    Allow the vegetables to simmer for about 10-12 minutes, or until the potato and cauliflower are tender.

  • 5

    Stir in the clams, letting them warm through without overcooking, and then remove the bay leaf.

  • 6

    Lower the heat and stir in the plain nonfat Greek yogurt to achieve a creamy texture. Season with salt and pepper to taste.

  • 7

    Let the chowder warm for another 2 minutes, ensuring all ingredients are well combined.

  • 8

    Serve hot, garnished with a sprinkle of extra thyme if desired.

Creamy Cauliflower Clam Chowder

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Clam Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Clam Chowder

Savor the comforting warmth of a modern twist on chowder with tender clams, velvety cauliflower, and a light, creamy broth perfectly balanced for a nourishing meal. This dish layers subtle aromatics with a touch of thyme and bay leaf, creating a satisfying bowl that's both hearty and health-conscious.

NUTRITION

412kcal
Protein
39.5g
Fat
7.5g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

6 oz Clams (meat)

1 cup Cauliflower florets

0.5 cup diced Potato

1 cup Low-fat milk

0.25 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 cup Low-sodium Chicken Broth

0.25 medium Onion, diced

1 clove Garlic, minced

0.5 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Warm olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 2

    Add the diced potato and cauliflower florets, stirring to coat with the oil and aromatics.

  • 3

    Pour in the low-sodium chicken broth and low-fat milk. Add the bay leaf and thyme. Bring the mixture to a gentle simmer.

  • 4

    Allow the vegetables to simmer for about 10-12 minutes, or until the potato and cauliflower are tender.

  • 5

    Stir in the clams, letting them warm through without overcooking, and then remove the bay leaf.

  • 6

    Lower the heat and stir in the plain nonfat Greek yogurt to achieve a creamy texture. Season with salt and pepper to taste.

  • 7

    Let the chowder warm for another 2 minutes, ensuring all ingredients are well combined.

  • 8

    Serve hot, garnished with a sprinkle of extra thyme if desired.