Name: Creamy Cauliflower Clam Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Canned Clams; 2 slices Turkey Bacon; 1 cup Cauliflower Florets; 1/2 cup Diced Potato; 1/4 cup Diced Yellow Onion; 1/4 cup Diced Celery; 1 clove Garlic; 1 cup Low-Sodium Clam Broth; 1/4 cup Nonfat Greek Yogurt; 1/2 tsp Dried Thyme; Salt & Pepper to taste

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Clam Chowder

A comforting bowl of creamy clam chowder reimagined with tender clams, hearty cauliflower, and a medley of aromatic vegetables. This chowder balances a velvety texture with bursts of savory flavor, ideal for a nourishing meal at any time of day.

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NUTRITION

Protein

45.8g

Fat

8.1g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Canned Clams

2 slices Turkey Bacon

1 cup Cauliflower Florets

1/2 cup Diced Potato

1/4 cup Diced Yellow Onion

1/4 cup Diced Celery

1 clove Garlic

1 cup Low-Sodium Clam Broth

1/4 cup Nonfat Greek Yogurt

1/2 tsp Dried Thyme

Salt & Pepper to taste

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PREPARATION

1
In a medium pot, cook the turkey bacon over medium heat until crispy. Remove and set aside, leaving a small amount of the rendered fat.
2
Sauté the diced onion, celery, and minced garlic in the bacon fat for 2-3 minutes until they begin to soften.
3
Add the diced potato and cauliflower florets, stirring to combine with the aromatics.
4
Pour in the low-sodium clam broth and bring to a gentle simmer. Cook for about 10 minutes until the vegetables are tender.
5
Stir in the canned clams (with their juices) and dried thyme. Allow the chowder to heat through for an additional 3-4 minutes.
6
Remove the pot from heat and gently mix in the nonfat Greek yogurt to achieve a creamy consistency. Adjust seasoning with salt and pepper.
7
Top with the crispy turkey bacon pieces and serve warm.