Lightened Creamy Clam Chowder

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

Lightened Creamy Clam Chowder

YOUR SOLIN GENERATED RECIPE

Lightened Creamy Clam Chowder

Enjoy a comforting bowl of lightened creamy clam chowder that brings the ocean’s freshness together with hearty potatoes and crisp celery. This recipe offers a velvety texture with a tangy twist from nonfat Greek yogurt, perfectly balanced with aromatic herbs for a wholesome meal.

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NUTRITION

379kcal
Protein
37.7g
Fat
6.9g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Clams (190g)

1 small Potato (100g)

1/2 cup Celery, chopped (50g)

1/4 cup Red Onion, diced (40g)

1/2 cup Nonfat Milk (122g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

1 cup Low Sodium Vegetable Broth (240g)

1 tsp Olive Oil (5g)

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat. Add the diced red onion and chopped celery, sautéing for about 3-4 minutes until they are softly translucent.

  • 2

    Add the diced small potato to the pot and sauté for another 2 minutes, allowing the edges to slightly color.

  • 3

    Pour in the vegetable broth and nonfat milk, then add the bay leaf, garlic powder, and dried thyme. Stir well and bring the mixture to a simmer.

  • 4

    Let the soup simmer for 10 minutes, or until the potatoes are tender.

  • 5

    Stir in the canned clams along with their juices and heat through gently for about 3 minutes, ensuring not to overcook.

  • 6

    Reduce the heat to low and swirl in the plain nonfat Greek yogurt for a creamy texture. Do not let the chowder boil after adding the yogurt to prevent curdling.

  • 7

    Season with salt and pepper to taste, remove the bay leaf, and serve warm.

Lightened Creamy Clam Chowder

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

Lightened Creamy Clam Chowder

YOUR SOLIN GENERATED RECIPE

Lightened Creamy Clam Chowder

Enjoy a comforting bowl of lightened creamy clam chowder that brings the ocean’s freshness together with hearty potatoes and crisp celery. This recipe offers a velvety texture with a tangy twist from nonfat Greek yogurt, perfectly balanced with aromatic herbs for a wholesome meal.

NUTRITION

379kcal
Protein
37.7g
Fat
6.9g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Clams (190g)

1 small Potato (100g)

1/2 cup Celery, chopped (50g)

1/4 cup Red Onion, diced (40g)

1/2 cup Nonfat Milk (122g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

1 cup Low Sodium Vegetable Broth (240g)

1 tsp Olive Oil (5g)

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat. Add the diced red onion and chopped celery, sautéing for about 3-4 minutes until they are softly translucent.

  • 2

    Add the diced small potato to the pot and sauté for another 2 minutes, allowing the edges to slightly color.

  • 3

    Pour in the vegetable broth and nonfat milk, then add the bay leaf, garlic powder, and dried thyme. Stir well and bring the mixture to a simmer.

  • 4

    Let the soup simmer for 10 minutes, or until the potatoes are tender.

  • 5

    Stir in the canned clams along with their juices and heat through gently for about 3 minutes, ensuring not to overcook.

  • 6

    Reduce the heat to low and swirl in the plain nonfat Greek yogurt for a creamy texture. Do not let the chowder boil after adding the yogurt to prevent curdling.

  • 7

    Season with salt and pepper to taste, remove the bay leaf, and serve warm.