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

Savor a comforting bowl of creamy clam chowder that elevates a classic seafood delight with tender clams, fresh cauliflower, and aromatic vegetables, all simmering in a light, velvety broth accented with a drizzle of olive oil and a hint of parsley.

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NUTRITION

328kcal
Protein
39.9g
Fat
8.5g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Canned Clams (drained)

1 cup Cauliflower Florets

1 Celery Stalk

1/4 Onion

1 Garlic Clove

1 cup Low-Fat Milk (1%)

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat.

  • 2

    Add the chopped quarter onion, celery, and minced garlic. Sauté until the vegetables are softened and fragrant, about 3-4 minutes.

  • 3

    Stir in the cauliflower florets and cook for another 2 minutes, allowing them to slightly soften.

  • 4

    Pour in the low-sodium chicken broth and low-fat milk, stirring to combine. Bring the mixture to a gentle simmer.

  • 5

    Add the drained clams to the pot. Allow the chowder to simmer for 5-7 minutes until the cauliflower is tender and the flavors meld together.

  • 6

    Season with salt and pepper to taste.

  • 7

    Ladle the chowder into bowls, garnish with fresh parsley, 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

Savor a comforting bowl of creamy clam chowder that elevates a classic seafood delight with tender clams, fresh cauliflower, and aromatic vegetables, all simmering in a light, velvety broth accented with a drizzle of olive oil and a hint of parsley.

NUTRITION

328kcal
Protein
39.9g
Fat
8.5g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Canned Clams (drained)

1 cup Cauliflower Florets

1 Celery Stalk

1/4 Onion

1 Garlic Clove

1 cup Low-Fat Milk (1%)

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 tbsp Fresh Parsley

PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat.

  • 2

    Add the chopped quarter onion, celery, and minced garlic. Sauté until the vegetables are softened and fragrant, about 3-4 minutes.

  • 3

    Stir in the cauliflower florets and cook for another 2 minutes, allowing them to slightly soften.

  • 4

    Pour in the low-sodium chicken broth and low-fat milk, stirring to combine. Bring the mixture to a gentle simmer.

  • 5

    Add the drained clams to the pot. Allow the chowder to simmer for 5-7 minutes until the cauliflower is tender and the flavors meld together.

  • 6

    Season with salt and pepper to taste.

  • 7

    Ladle the chowder into bowls, garnish with fresh parsley, and serve warm.