NUTRITION

SERVINGS

INGREDIENTS

4 ounces canned clams, drained

1 cup cauliflower florets

1/2 cup low-fat milk

1/2 cup nonfat Greek yogurt

1/4 cup diced onion

1 stalk celery

1 clove garlic

1 tsp olive oil

1 tsp fresh thyme

1 bay leaf

PREPARATION

• 1

  In a medium pot, heat the olive oil over medium heat and sauté the diced onion, celery, and minced garlic until softened and fragrant, about 3-4 minutes.

• 2

  Add the cauliflower florets to the pot and stir for another 2 minutes to lightly toast them.

• 3

  Pour in the low-fat milk along with the bay leaf and fresh thyme. Bring the mixture to a simmer and cover, allowing the cauliflower to soften for 8-10 minutes.

• 4

  Add the drained clams along with their juices to the pot and heat through for 2-3 minutes.

• 5

  Lower the heat and stir in the nonfat Greek yogurt to create a creamy consistency. Avoid boiling once the yogurt is added to prevent curdling.

• 6

  Season with salt and pepper to taste, remove the bay leaf, and let the chowder rest for a couple of minutes before serving.