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 that melds tender clams with velvety cauliflower, aromatic vegetables, and a hint of thyme. This chowder offers a luxurious, creamy texture with a burst of seafood flavor, making it a satisfying meal for any time of day.

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NUTRITION

343kcal
Protein
47g
Fat
8.6g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

8 ounces Canned Clams (minced, drained)

1 cup Cauliflower florets

1/4 cup diced Yellow Onion

1 stalk Celery, diced

1 clove Garlic, minced

1 cup Low-Fat Milk

1 teaspoon Olive Oil

1 cup Low-Sodium Vegetable Broth

1/2 teaspoon Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    In a large pot, heat the olive oil over medium heat.

  • 2

    Add the diced onion, celery, and minced garlic. Sauté until the vegetables soften, about 3-4 minutes.

  • 3

    Stir in the cauliflower florets and dried thyme, allowing them to lightly toast for another 2 minutes.

  • 4

    Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover and let cook until the cauliflower is tender, approximately 8-10 minutes.

  • 5

    Add the canned clams (with their juices) and low-fat milk to the pot. Stir gently to combine.

  • 6

    Simmer the chowder on low heat for an additional 5 minutes, ensuring it is heated through without boiling to prevent curdling of the milk.

  • 7

    Season with salt and black pepper to taste, then remove from heat.

  • 8

    Ladle into bowls and serve warm for a comforting meal.

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 that melds tender clams with velvety cauliflower, aromatic vegetables, and a hint of thyme. This chowder offers a luxurious, creamy texture with a burst of seafood flavor, making it a satisfying meal for any time of day.

NUTRITION

343kcal
Protein
47g
Fat
8.6g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

8 ounces Canned Clams (minced, drained)

1 cup Cauliflower florets

1/4 cup diced Yellow Onion

1 stalk Celery, diced

1 clove Garlic, minced

1 cup Low-Fat Milk

1 teaspoon Olive Oil

1 cup Low-Sodium Vegetable Broth

1/2 teaspoon Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    In a large pot, heat the olive oil over medium heat.

  • 2

    Add the diced onion, celery, and minced garlic. Sauté until the vegetables soften, about 3-4 minutes.

  • 3

    Stir in the cauliflower florets and dried thyme, allowing them to lightly toast for another 2 minutes.

  • 4

    Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover and let cook until the cauliflower is tender, approximately 8-10 minutes.

  • 5

    Add the canned clams (with their juices) and low-fat milk to the pot. Stir gently to combine.

  • 6

    Simmer the chowder on low heat for an additional 5 minutes, ensuring it is heated through without boiling to prevent curdling of the milk.

  • 7

    Season with salt and black pepper to taste, then remove from heat.

  • 8

    Ladle into bowls and serve warm for a comforting meal.