Lighter Creamy Clam and Potato Chowder

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lighter Creamy Clam and Potato Chowder

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Clam and Potato Chowder

Enjoy a lighter twist on a classic clam chowder with tender clams, hearty potatoes, and a creamy base that uses low‐fat milk and Greek yogurt for a satisfying and balanced bowl. The aromas of sautéed onion, celery, and garlic blend beautifully with a hint of thyme to create a comforting dish that's both delicious and nourishing.

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NUTRITION

413kcal
Protein
38.3g
Fat
7.9g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

8 oz Canned Clams, Chopped

1 small White Potato

1 cup Lowfat Milk

1/4 cup Plain Nonfat Greek Yogurt

1/4 cup diced Yellow Onion

1/4 cup diced Celery

1 clove minced Garlic

1/2 cup Low-Sodium Broth

1 tsp Olive Oil

1 tsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat.

  • 2

    Add diced onions, celery, and minced garlic. Sauté until the vegetables soften and become fragrant, about 3-4 minutes.

  • 3

    Add the peeled and diced small potato to the pot and stir for another minute.

  • 4

    Pour in the low-sodium broth and lowfat milk, and bring the mixture to a gentle simmer.

  • 5

    Stir in the chopped clams along with fresh thyme. Allow the chowder to simmer for 5-7 minutes until the potatoes are tender.

  • 6

    Lower the heat and gently mix in the plain nonfat Greek yogurt. Do not let the chowder boil to prevent curdling.

  • 7

    Season with salt and pepper to taste, and let the flavors meld for an additional minute.

  • 8

    Serve warm and enjoy your lighter creamy clam and potato chowder.

Lighter Creamy Clam and Potato Chowder

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lighter Creamy Clam and Potato Chowder

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Clam and Potato Chowder

Enjoy a lighter twist on a classic clam chowder with tender clams, hearty potatoes, and a creamy base that uses low‐fat milk and Greek yogurt for a satisfying and balanced bowl. The aromas of sautéed onion, celery, and garlic blend beautifully with a hint of thyme to create a comforting dish that's both delicious and nourishing.

NUTRITION

413kcal
Protein
38.3g
Fat
7.9g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

8 oz Canned Clams, Chopped

1 small White Potato

1 cup Lowfat Milk

1/4 cup Plain Nonfat Greek Yogurt

1/4 cup diced Yellow Onion

1/4 cup diced Celery

1 clove minced Garlic

1/2 cup Low-Sodium Broth

1 tsp Olive Oil

1 tsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat.

  • 2

    Add diced onions, celery, and minced garlic. Sauté until the vegetables soften and become fragrant, about 3-4 minutes.

  • 3

    Add the peeled and diced small potato to the pot and stir for another minute.

  • 4

    Pour in the low-sodium broth and lowfat milk, and bring the mixture to a gentle simmer.

  • 5

    Stir in the chopped clams along with fresh thyme. Allow the chowder to simmer for 5-7 minutes until the potatoes are tender.

  • 6

    Lower the heat and gently mix in the plain nonfat Greek yogurt. Do not let the chowder boil to prevent curdling.

  • 7

    Season with salt and pepper to taste, and let the flavors meld for an additional minute.

  • 8

    Serve warm and enjoy your lighter creamy clam and potato chowder.