Name: Creamy Cauliflower Clam Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 ounces Canned Clams (drained); 1.5 cups Cauliflower Florets; 1/4 medium Yellow Onion; 2 cloves Garlic; 1 cup Seafood Broth; 1/3 cup Light Half-and-Half; 1 tsp Olive Oil; 1 Small White Potato (diced); 0.5 tsp Thyme; 1 Bay Leaf; Salt and 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

Enjoy a warm, comforting bowl of creamy chowder featuring tender clams and velvety cauliflower, accented by aromatic onion and garlic, and brightened with a touch of potato. This dish melds the ocean’s bounty with garden freshness, delivering a harmonious blend of flavors in every spoonful.

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NUTRITION

Protein

38.8g

Fat

9.1g

Carbs

51.2g

SERVINGS

1 serving

INGREDIENTS

10 ounces Canned Clams (drained)

1.5 cups Cauliflower Florets

1/4 medium Yellow Onion

2 cloves Garlic

1 cup Seafood Broth

1/3 cup Light Half-and-Half

1 tsp Olive Oil

1 Small White Potato (diced)

0.5 tsp Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

1
Heat olive oil in a large saucepan over medium heat.
2
Add the chopped yellow onion and minced garlic, sautéing until they soften and become translucent.
3
Stir in the diced small potato and cauliflower florets, cooking for 3-4 minutes until they begin to soften.
4
Pour in the seafood broth, then add the bay leaf and dried thyme. Bring the mixture to a gentle simmer.
5
Allow the vegetables to cook for about 10 minutes or until the potato and cauliflower are tender.
6
Remove the bay leaf, then stir in the light half-and-half to achieve a creamy consistency.
7
Gently fold in the canned clams, ensuring they are evenly distributed and heated through. Season with salt and pepper to taste.
8
Simmer for an additional 2-3 minutes, then remove from heat and serve warm.