YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Clam Chowder
Savor the comforting warmth of this Creamy Cauliflower Clam Chowder, where tender clams mingle with roasted cauliflower, diced potato, and aromatic veggies. A splash of skim milk and a hint of olive oil delivers creaminess without heaviness, making this chowder an inviting meal that pleases both the palate and your nutritional goals.
INGREDIENTS
1.5 cups canned clams (approx 260g)
2 cups cauliflower florets (approx 150g)
1/2 cup skim milk (approx 122g)
1 small yellow potato, diced (approx 100g)
1/2 medium yellow onion, diced (approx 50g)
1 stalk celery, chopped (approx 40g)
1 garlic clove, minced
1 teaspoon olive oil
1 cup vegetable broth
1 bay leaf
1/2 teaspoon fresh thyme
Salt and Pepper to taste
PREPARATION
In a large pot, heat the olive oil over medium heat. Add the diced onion, chopped celery, and minced garlic. Sauté until the onions become translucent and the veggies soften.
Stir in the diced yellow potato and cauliflower florets. Pour in the vegetable broth and bring the mixture to a simmer.
Add the bay leaf and fresh thyme. Allow the vegetables to cook for about 10-12 minutes until the potato is tender.
Gently stir in the canned clams along with their juices. Simmer for an additional 3-4 minutes to let the flavors meld together.
Reduce the heat to low and slowly add the skim milk, stirring continuously to combine and create a creamy texture.
Season with salt and freshly ground pepper to taste. Remove the bay leaf before serving.
Ladle the chowder into bowls and serve hot, enjoying a warm, hearty meal that meets your nutritional goals.