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

A satisfying twist on a classic clam chowder, where tender clams meet velvety cauliflower puree. This chowder is gently seasoned with herbs and enriched with a hint of olive oil, creating a warm, comforting bowl that's both creamy and hearty without being overly heavy.

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NUTRITION

474kcal
Protein
31.7g
Fat
16.9g
Carbs
48.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Clams (drained)

1 cup Cauliflower, chopped

1 small Potato, diced

0.5 cup chopped Onion

0.5 cup chopped Celery

2 cloves Garlic, minced

1 tbsp Olive Oil

1 cup Low-Sodium Chicken Broth

1 tsp Dried Thyme

Salt & Black Pepper, to taste

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PREPARATION

  • 1

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

  • 2

    Add the diced potato and cauliflower. Stir to combine with the sautéed vegetables.

  • 3

    Pour in the chicken broth along with the dried thyme. Bring the mixture to a gentle boil, then reduce the heat and let it simmer until the vegetables are tender, about 12-15 minutes.

  • 4

    Using an immersion blender, blend part of the chowder directly in the pot to create a creamy base, leaving some chunks for texture. Alternatively, transfer about half the vegetables to a blender, puree until smooth, then return to the pot.

  • 5

    Gently fold in the drained clams, and season with salt and pepper to taste. Allow the chowder to heat through for another 3-5 minutes without boiling vigorously to prevent the clams from becoming overcooked.

  • 6

    Serve hot and enjoy your creamy, comforting bowl of clam chowder.

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

A satisfying twist on a classic clam chowder, where tender clams meet velvety cauliflower puree. This chowder is gently seasoned with herbs and enriched with a hint of olive oil, creating a warm, comforting bowl that's both creamy and hearty without being overly heavy.

NUTRITION

474kcal
Protein
31.7g
Fat
16.9g
Carbs
48.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Clams (drained)

1 cup Cauliflower, chopped

1 small Potato, diced

0.5 cup chopped Onion

0.5 cup chopped Celery

2 cloves Garlic, minced

1 tbsp Olive Oil

1 cup Low-Sodium Chicken Broth

1 tsp Dried Thyme

Salt & Black Pepper, to taste

PREPARATION

  • 1

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

  • 2

    Add the diced potato and cauliflower. Stir to combine with the sautéed vegetables.

  • 3

    Pour in the chicken broth along with the dried thyme. Bring the mixture to a gentle boil, then reduce the heat and let it simmer until the vegetables are tender, about 12-15 minutes.

  • 4

    Using an immersion blender, blend part of the chowder directly in the pot to create a creamy base, leaving some chunks for texture. Alternatively, transfer about half the vegetables to a blender, puree until smooth, then return to the pot.

  • 5

    Gently fold in the drained clams, and season with salt and pepper to taste. Allow the chowder to heat through for another 3-5 minutes without boiling vigorously to prevent the clams from becoming overcooked.

  • 6

    Serve hot and enjoy your creamy, comforting bowl of clam chowder.