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

A silky and satisfying chowder that blends tender clams with velvety cauliflower and hearty vegetables in a light, savory broth. This comfort dish delivers a refined creamy texture and a burst of flavors from thyme and garlic, perfect for a cozy meal any time of day.

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NUTRITION

360kcal
Protein
35.9g
Fat
8.3g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz canned clams (with juice)

1 cup cauliflower florets

1/2 cup diced potato

1/4 cup diced onion

1/2 cup diced celery

1 clove garlic

1 tsp extra virgin olive oil

2 cups low-sodium clam broth

1/2 cup unsweetened almond milk

1 tsp dried thyme

1 bay leaf

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add diced onion, celery, and garlic. Sauté until they soften and become aromatic, about 3-4 minutes.

  • 3

    Stir in the diced potato and cauliflower florets, cooking for another 2 minutes.

  • 4

    Pour in the clam broth and unsweetened almond milk. Add the bay leaf and dried thyme, then bring the mixture to a simmer.

  • 5

    Allow the vegetables to cook until tender, about 10-12 minutes.

  • 6

    Add the clams (with their juice) to the pot and let them warm through for 3-4 minutes. Avoid overcooking to prevent tough clams.

  • 7

    Season with salt and pepper to taste.

  • 8

    Remove the bay leaf before serving. Optionally, blend half of the soup for a creamier texture and then stir it back in.

  • 9

    Serve hot and enjoy your creamy, comforting chowder.

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

A silky and satisfying chowder that blends tender clams with velvety cauliflower and hearty vegetables in a light, savory broth. This comfort dish delivers a refined creamy texture and a burst of flavors from thyme and garlic, perfect for a cozy meal any time of day.

NUTRITION

360kcal
Protein
35.9g
Fat
8.3g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz canned clams (with juice)

1 cup cauliflower florets

1/2 cup diced potato

1/4 cup diced onion

1/2 cup diced celery

1 clove garlic

1 tsp extra virgin olive oil

2 cups low-sodium clam broth

1/2 cup unsweetened almond milk

1 tsp dried thyme

1 bay leaf

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add diced onion, celery, and garlic. Sauté until they soften and become aromatic, about 3-4 minutes.

  • 3

    Stir in the diced potato and cauliflower florets, cooking for another 2 minutes.

  • 4

    Pour in the clam broth and unsweetened almond milk. Add the bay leaf and dried thyme, then bring the mixture to a simmer.

  • 5

    Allow the vegetables to cook until tender, about 10-12 minutes.

  • 6

    Add the clams (with their juice) to the pot and let them warm through for 3-4 minutes. Avoid overcooking to prevent tough clams.

  • 7

    Season with salt and pepper to taste.

  • 8

    Remove the bay leaf before serving. Optionally, blend half of the soup for a creamier texture and then stir it back in.

  • 9

    Serve hot and enjoy your creamy, comforting chowder.