Lightened Creamy Clam Chowder with Root Vegetables

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

Lightened Creamy Clam Chowder with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lightened Creamy Clam Chowder with Root Vegetables

Enjoy a comforting bowl of creamy clam chowder reimagined with a light twist. Tender clams mingle with a medley of root vegetables and aromatic herbs, all enveloped in a velvety, low-fat creamy broth enhanced by nonfat Greek yogurt. Perfect for a cozy breakfast, lunch, or dinner that leaves you feeling nourished and satisfied.

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NUTRITION

387kcal
Protein
37.1g
Fat
6.1g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned Clams, drained

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/2 medium Onion

2 cloves Garlic

1/3 cup Nonfat Greek Yogurt

1 cup Low Sodium Chicken Broth

1 tsp Olive Oil

1 Bay Leaf

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    In a large pot, warm the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, parsnip, and celery. Sauté until the vegetables begin to soften, about 5 minutes.

  • 2

    Add the bay leaf and thyme sprigs to the pot, stirring in to release their flavors.

  • 3

    Pour in the low sodium chicken broth and bring the mixture to a simmer. Allow the vegetables to cook through for another 8-10 minutes.

  • 4

    Gently add the drained clams into the simmering broth. Heat through for 3-4 minutes, making sure not to overcook the clams to preserve their tender texture.

  • 5

    Reduce the heat to low and stir in the nonfat Greek yogurt to create a light, creamy base. Season with salt and pepper to taste.

  • 6

    Remove the bay leaf and thyme sprigs before serving. Ladle the chowder into bowls and enjoy your hearty yet light meal.

Lightened Creamy Clam Chowder with Root Vegetables

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

Lightened Creamy Clam Chowder with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lightened Creamy Clam Chowder with Root Vegetables

Enjoy a comforting bowl of creamy clam chowder reimagined with a light twist. Tender clams mingle with a medley of root vegetables and aromatic herbs, all enveloped in a velvety, low-fat creamy broth enhanced by nonfat Greek yogurt. Perfect for a cozy breakfast, lunch, or dinner that leaves you feeling nourished and satisfied.

NUTRITION

387kcal
Protein
37.1g
Fat
6.1g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned Clams, drained

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/2 medium Onion

2 cloves Garlic

1/3 cup Nonfat Greek Yogurt

1 cup Low Sodium Chicken Broth

1 tsp Olive Oil

1 Bay Leaf

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    In a large pot, warm the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, parsnip, and celery. Sauté until the vegetables begin to soften, about 5 minutes.

  • 2

    Add the bay leaf and thyme sprigs to the pot, stirring in to release their flavors.

  • 3

    Pour in the low sodium chicken broth and bring the mixture to a simmer. Allow the vegetables to cook through for another 8-10 minutes.

  • 4

    Gently add the drained clams into the simmering broth. Heat through for 3-4 minutes, making sure not to overcook the clams to preserve their tender texture.

  • 5

    Reduce the heat to low and stir in the nonfat Greek yogurt to create a light, creamy base. Season with salt and pepper to taste.

  • 6

    Remove the bay leaf and thyme sprigs before serving. Ladle the chowder into bowls and enjoy your hearty yet light meal.