YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Clam Chowder
A velvety, savory clam chowder texture enriched with tender cauliflower and fresh clams, accented by a hint of crisp bacon and balanced with low-fat milk. Enjoy a warming bowl that’s both satisfying and nutrient-packed.
INGREDIENTS
6 oz canned minced clams
1 cup chopped cauliflower
1 cup low-fat milk
1 slice turkey bacon
1/2 medium yellow onion, diced
1 stalk celery, diced
1 tsp olive oil
1 clove garlic, minced
Salt and pepper to taste
PREPARATION
Begin by heating a teaspoon of olive oil in a medium saucepan over medium heat.
Sauté the diced onion, celery, and minced garlic until they are soft and fragrant, about 3-4 minutes.
Add the chopped cauliflower to the pan and sauté for another 2 minutes.
Pour in the low-fat milk and bring to a gentle simmer. Allow the cauliflower to soften, about 8-10 minutes.
Stir in the canned minced clams, and season with salt and pepper. Let the chowder heat through for an additional 3-4 minutes.
In a separate small skillet, crisp the turkey bacon over medium heat. Once crisp, crumble it into small pieces and add it to the chowder.
Give the chowder a final stir, adjust seasonings if necessary, and serve hot.