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 velvety, comforting chowder that brings together tender clams, cauliflower, and a hint of potato, harmonized with a splash of low-fat milk and a dollop of Greek yogurt for creaminess. This dish is a perfect balance of briny seafood and earthy vegetables with a touch of olive oil and aromatic herbs, ideal for a nourishing meal any time of day.

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NUTRITION

345kcal
Protein
35.5g
Fat
7.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6 oz Clams

1 cup chopped Cauliflower

0.5 medium Potato

1/3 cup Low-Fat Milk

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 cup Vegetable Broth

Aromatics (Onion, Celery, Garlic)

Herbs & Spices (Thyme, Bay Leaf, Black Pepper)

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat and sauté chopped onions, celery, and minced garlic until softened and fragrant.

  • 2

    Add the chopped cauliflower and diced potato to the pot and stir to combine with the aromatics.

  • 3

    Pour in the vegetable broth and low-fat milk, then add a bay leaf and a pinch of thyme and black pepper. Bring to a simmer.

  • 4

    Let the mixture cook for about 10 minutes until the vegetables have softened.

  • 5

    Stir in the clams and allow the chowder to heat through for an additional 3-5 minutes.

  • 6

    Remove the bay leaf, then stir in the nonfat Greek yogurt to achieve a creamy consistency. Adjust seasoning as needed.

  • 7

    Ladle the chowder into bowls and serve warm, enjoying the blend of tender clams and creamy vegetables.

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 velvety, comforting chowder that brings together tender clams, cauliflower, and a hint of potato, harmonized with a splash of low-fat milk and a dollop of Greek yogurt for creaminess. This dish is a perfect balance of briny seafood and earthy vegetables with a touch of olive oil and aromatic herbs, ideal for a nourishing meal any time of day.

NUTRITION

345kcal
Protein
35.5g
Fat
7.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6 oz Clams

1 cup chopped Cauliflower

0.5 medium Potato

1/3 cup Low-Fat Milk

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 cup Vegetable Broth

Aromatics (Onion, Celery, Garlic)

Herbs & Spices (Thyme, Bay Leaf, Black Pepper)

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat and sauté chopped onions, celery, and minced garlic until softened and fragrant.

  • 2

    Add the chopped cauliflower and diced potato to the pot and stir to combine with the aromatics.

  • 3

    Pour in the vegetable broth and low-fat milk, then add a bay leaf and a pinch of thyme and black pepper. Bring to a simmer.

  • 4

    Let the mixture cook for about 10 minutes until the vegetables have softened.

  • 5

    Stir in the clams and allow the chowder to heat through for an additional 3-5 minutes.

  • 6

    Remove the bay leaf, then stir in the nonfat Greek yogurt to achieve a creamy consistency. Adjust seasoning as needed.

  • 7

    Ladle the chowder into bowls and serve warm, enjoying the blend of tender clams and creamy vegetables.