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 lighter twist on the classic clam chowder featuring tender clams, soft cauliflower, and a hint of potato for extra heartiness. This creamy, comforting bowl brings together the subtle sweetness of roasted cauliflower and the briny pop of clams, with aromatic herbs and a silky low-fat milk base, making it a perfect meal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

374kcal
Protein
36.2g
Fat
7.9g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (107g)

6 ounces Canned Clams, drained (170g)

1 small Potato (130g)

1 stalk Celery (40g)

1/4 Onion (40g)

2 cloves Garlic (6g)

1 teaspoon Olive Oil (5g)

1/2 cup Low-Fat Milk (122g)

1 cup Low-Sodium Chicken Broth (240g)

1/2 teaspoon Dried Thyme

1 Bay Leaf

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Sauté the chopped onion, celery, and minced garlic until they begin to soften and become fragrant.

  • 2

    Add the cauliflower florets and diced small potato to the pot, stirring to combine with the vegetables.

  • 3

    Pour in the low-sodium chicken broth and bring the mixture to a simmer. Add the bay leaf and dried thyme.

  • 4

    Allow the vegetables to cook for about 10 minutes or until the cauliflower and potato are tender.

  • 5

    Stir in the drained clams and low-fat milk. Continue to heat the chowder gently, ensuring it does not boil to prevent curdling of the milk.

  • 6

    Season with salt and pepper to taste. Let the chowder simmer for an additional 3-5 minutes to meld the flavors.

  • 7

    Remove the bay leaf before serving and enjoy your comforting bowl of creamy cauliflower clam 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

Enjoy a lighter twist on the classic clam chowder featuring tender clams, soft cauliflower, and a hint of potato for extra heartiness. This creamy, comforting bowl brings together the subtle sweetness of roasted cauliflower and the briny pop of clams, with aromatic herbs and a silky low-fat milk base, making it a perfect meal for any time of day.

NUTRITION

374kcal
Protein
36.2g
Fat
7.9g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (107g)

6 ounces Canned Clams, drained (170g)

1 small Potato (130g)

1 stalk Celery (40g)

1/4 Onion (40g)

2 cloves Garlic (6g)

1 teaspoon Olive Oil (5g)

1/2 cup Low-Fat Milk (122g)

1 cup Low-Sodium Chicken Broth (240g)

1/2 teaspoon Dried Thyme

1 Bay Leaf

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Sauté the chopped onion, celery, and minced garlic until they begin to soften and become fragrant.

  • 2

    Add the cauliflower florets and diced small potato to the pot, stirring to combine with the vegetables.

  • 3

    Pour in the low-sodium chicken broth and bring the mixture to a simmer. Add the bay leaf and dried thyme.

  • 4

    Allow the vegetables to cook for about 10 minutes or until the cauliflower and potato are tender.

  • 5

    Stir in the drained clams and low-fat milk. Continue to heat the chowder gently, ensuring it does not boil to prevent curdling of the milk.

  • 6

    Season with salt and pepper to taste. Let the chowder simmer for an additional 3-5 minutes to meld the flavors.

  • 7

    Remove the bay leaf before serving and enjoy your comforting bowl of creamy cauliflower clam chowder.