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 comforting bowl of creamy clam chowder with tender clams, fluffy cauliflower, and hearty potatoes in a light, velvety broth. This chowder offers a delicious blend of textures and subtle flavors ideal for a warming meal any time of day.

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NUTRITION

359kcal
Protein
33.8g
Fat
8.3g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Clams

1 cup chopped Cauliflower

1 small Potato

1/4 cup diced Onion

1/4 cup diced Celery

1 teaspoon Olive Oil

1/2 cup Low-Fat Milk

1 tablespoon All-Purpose Flour

1 clove Garlic

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PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat. Add the diced onion, celery, and minced garlic. Sauté until the vegetables are softened and aromatic, about 3-4 minutes.

  • 2

    Sprinkle in the flour and stir well to combine, cooking for another 1 minute to remove any raw flour taste.

  • 3

    Add the chopped cauliflower and diced potato to the pot. Stir to coat with the flour mixture.

  • 4

    Pour in the low-fat milk along with 1 cup of water (or seafood stock for more depth). Bring the mixture to a gentle simmer, stirring occasionally to prevent lumps.

  • 5

    Allow the vegetables to cook until tender, approximately 10-12 minutes.

  • 6

    Gently fold in the clams and simmer for an additional 5 minutes, ensuring that the clams are heated through without overcooking.

  • 7

    Season with salt and pepper to taste. Adjust any seasoning as needed and serve hot.

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 comforting bowl of creamy clam chowder with tender clams, fluffy cauliflower, and hearty potatoes in a light, velvety broth. This chowder offers a delicious blend of textures and subtle flavors ideal for a warming meal any time of day.

NUTRITION

359kcal
Protein
33.8g
Fat
8.3g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Clams

1 cup chopped Cauliflower

1 small Potato

1/4 cup diced Onion

1/4 cup diced Celery

1 teaspoon Olive Oil

1/2 cup Low-Fat Milk

1 tablespoon All-Purpose Flour

1 clove Garlic

PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat. Add the diced onion, celery, and minced garlic. Sauté until the vegetables are softened and aromatic, about 3-4 minutes.

  • 2

    Sprinkle in the flour and stir well to combine, cooking for another 1 minute to remove any raw flour taste.

  • 3

    Add the chopped cauliflower and diced potato to the pot. Stir to coat with the flour mixture.

  • 4

    Pour in the low-fat milk along with 1 cup of water (or seafood stock for more depth). Bring the mixture to a gentle simmer, stirring occasionally to prevent lumps.

  • 5

    Allow the vegetables to cook until tender, approximately 10-12 minutes.

  • 6

    Gently fold in the clams and simmer for an additional 5 minutes, ensuring that the clams are heated through without overcooking.

  • 7

    Season with salt and pepper to taste. Adjust any seasoning as needed and serve hot.