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 sumptuous bowl of Creamy Cauliflower Clam Chowder, where tender clams and fresh, crisp cauliflower meet in a silky, herb-infused broth. This chowder delivers a comforting yet clean flavor profile with a perfect balance of creaminess from low-fat milk and Greek yogurt, and a light, aromatic finish from garlic and thyme. Ideal for a nourishing dinner that warms you from the inside out.

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NUTRITION

388kcal
Protein
41.1g
Fat
8.8g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned Clams (170g)

1 cup Chopped Cauliflower (107g)

1/2 medium Onion (50g)

1 Celery stalk (40g)

1 tsp Olive Oil (5g)

1 Garlic clove (3g)

1 cup Low-Sodium Chicken Broth (240g)

1 cup Low-Fat Milk (240g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Dried Thyme

Salt & Black Pepper, to taste

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PREPARATION

  • 1

    Heat olive oil in a pot over medium heat. Add the chopped onion, celery, and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.

  • 2

    Add the chopped cauliflower to the pot and stir to combine. Let it cook for an additional 2 minutes.

  • 3

    Pour in the low-sodium chicken broth and bring the mixture to a simmer. Cover and let it cook until the cauliflower is tender, approximately 10 minutes.

  • 4

    Stir in the low-fat milk and dried thyme, and season with salt and black pepper. Allow the chowder to heat through for 2 minutes.

  • 5

    Gently fold in the canned clams, ensuring they are evenly distributed. Heat for an additional 2 minutes—do not let it boil to maintain the delicate flavor of the clams.

  • 6

    Remove the pot from heat and stir in the nonfat Greek yogurt to achieve a creamy consistency. Taste and adjust seasonings as needed.

  • 7

    Ladle the chowder into bowls and serve warm.

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 sumptuous bowl of Creamy Cauliflower Clam Chowder, where tender clams and fresh, crisp cauliflower meet in a silky, herb-infused broth. This chowder delivers a comforting yet clean flavor profile with a perfect balance of creaminess from low-fat milk and Greek yogurt, and a light, aromatic finish from garlic and thyme. Ideal for a nourishing dinner that warms you from the inside out.

NUTRITION

388kcal
Protein
41.1g
Fat
8.8g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned Clams (170g)

1 cup Chopped Cauliflower (107g)

1/2 medium Onion (50g)

1 Celery stalk (40g)

1 tsp Olive Oil (5g)

1 Garlic clove (3g)

1 cup Low-Sodium Chicken Broth (240g)

1 cup Low-Fat Milk (240g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Dried Thyme

Salt & Black Pepper, to taste

PREPARATION

  • 1

    Heat olive oil in a pot over medium heat. Add the chopped onion, celery, and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.

  • 2

    Add the chopped cauliflower to the pot and stir to combine. Let it cook for an additional 2 minutes.

  • 3

    Pour in the low-sodium chicken broth and bring the mixture to a simmer. Cover and let it cook until the cauliflower is tender, approximately 10 minutes.

  • 4

    Stir in the low-fat milk and dried thyme, and season with salt and black pepper. Allow the chowder to heat through for 2 minutes.

  • 5

    Gently fold in the canned clams, ensuring they are evenly distributed. Heat for an additional 2 minutes—do not let it boil to maintain the delicate flavor of the clams.

  • 6

    Remove the pot from heat and stir in the nonfat Greek yogurt to achieve a creamy consistency. Taste and adjust seasonings as needed.

  • 7

    Ladle the chowder into bowls and serve warm.