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

Enjoy a comforting bowl of Creamy Cauliflower Clam Chowder, where sweet, tender cauliflower meets fresh clams in a lightly seasoned, creamy broth. Enhanced with aromatic onions, celery, and garlic sauteed in olive oil, and finished with a touch of half-and-half, this chowder offers a balanced blend of flavor and nutrition.

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NUTRITION

350kcal
Protein
40.3g
Fat
15.8g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Clams (approx. 170g)

1 cup Cauliflower florets (107g)

1 cup Low-Sodium Chicken Broth (240ml)

1/3 cup Half-and-Half (approx. 80ml)

1/4 medium Onion (40g)

1 Celery stalk (40g)

1 Garlic clove

2 tsp Olive Oil

1 Bay Leaf

1 tsp Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    In a medium saucepan, heat 2 teaspoons of olive oil over medium heat.

  • 2

    Add the finely chopped onion, celery, and minced garlic. Sauté until the vegetables are softened, about 3 to 4 minutes.

  • 3

    Add the cauliflower florets to the pot and stir for another minute.

  • 4

    Pour in the chicken broth and add the bay leaf and thyme. Bring to a gentle simmer and let cook for about 8 minutes or until the cauliflower is tender.

  • 5

    Stir in the clams and half-and-half, warming through for an additional 3 minutes. Avoid boiling once the cream is added to maintain a smooth texture.

  • 6

    Season with salt and pepper to taste, remove the bay leaf, and serve hot.

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

Enjoy a comforting bowl of Creamy Cauliflower Clam Chowder, where sweet, tender cauliflower meets fresh clams in a lightly seasoned, creamy broth. Enhanced with aromatic onions, celery, and garlic sauteed in olive oil, and finished with a touch of half-and-half, this chowder offers a balanced blend of flavor and nutrition.

NUTRITION

350kcal
Protein
40.3g
Fat
15.8g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Clams (approx. 170g)

1 cup Cauliflower florets (107g)

1 cup Low-Sodium Chicken Broth (240ml)

1/3 cup Half-and-Half (approx. 80ml)

1/4 medium Onion (40g)

1 Celery stalk (40g)

1 Garlic clove

2 tsp Olive Oil

1 Bay Leaf

1 tsp Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    In a medium saucepan, heat 2 teaspoons of olive oil over medium heat.

  • 2

    Add the finely chopped onion, celery, and minced garlic. Sauté until the vegetables are softened, about 3 to 4 minutes.

  • 3

    Add the cauliflower florets to the pot and stir for another minute.

  • 4

    Pour in the chicken broth and add the bay leaf and thyme. Bring to a gentle simmer and let cook for about 8 minutes or until the cauliflower is tender.

  • 5

    Stir in the clams and half-and-half, warming through for an additional 3 minutes. Avoid boiling once the cream is added to maintain a smooth texture.

  • 6

    Season with salt and pepper to taste, remove the bay leaf, and serve hot.