Creamy Clam and Cauliflower Chowder

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

Creamy Clam and Cauliflower Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Clam and Cauliflower Chowder

Enjoy a soothing bowl of creamy chowder that masterfully blends tender clams with the subtle crunch of cauliflower and a hint of potato for heartiness. Lightened with nonfat Greek yogurt and a splash of unsweetened almond milk, this chowder is delicately seasoned with onions, garlic, and thyme, achieving a comforting balance of flavors perfect for any meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

371kcal
Protein
37.1g
Fat
7.8g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Clams (200g)

1 cup chopped Cauliflower (107g)

1/4 cup Nonfat Greek Yogurt (61g)

1/2 cup diced Potato (78g)

1 tsp Olive Oil (4.5g)

1/4 cup chopped Onion (40g)

1 clove Garlic, minced (3g)

1 cup Low-Sodium Chicken Broth (240g)

1/2 cup Unsweetened Almond Milk (120g)

1 tsp Thyme

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped onion and minced garlic, sautéing until softened and fragrant.

  • 3

    Add the diced potato and cauliflower, stirring for about 2-3 minutes.

  • 4

    Pour in the low-sodium chicken broth and unsweetened almond milk, then bring the mixture to a gentle simmer.

  • 5

    Stir in the canned clams along with their juices, and add thyme, salt, and pepper.

  • 6

    Allow the chowder to simmer for about 8-10 minutes until the vegetables are tender.

  • 7

    Reduce the heat and gently stir in the nonfat Greek yogurt to create a creamy texture.

  • 8

    Taste and adjust seasoning if needed, then serve warm.

Creamy Clam and Cauliflower Chowder

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

Creamy Clam and Cauliflower Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Clam and Cauliflower Chowder

Enjoy a soothing bowl of creamy chowder that masterfully blends tender clams with the subtle crunch of cauliflower and a hint of potato for heartiness. Lightened with nonfat Greek yogurt and a splash of unsweetened almond milk, this chowder is delicately seasoned with onions, garlic, and thyme, achieving a comforting balance of flavors perfect for any meal.

NUTRITION

371kcal
Protein
37.1g
Fat
7.8g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Clams (200g)

1 cup chopped Cauliflower (107g)

1/4 cup Nonfat Greek Yogurt (61g)

1/2 cup diced Potato (78g)

1 tsp Olive Oil (4.5g)

1/4 cup chopped Onion (40g)

1 clove Garlic, minced (3g)

1 cup Low-Sodium Chicken Broth (240g)

1/2 cup Unsweetened Almond Milk (120g)

1 tsp Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped onion and minced garlic, sautéing until softened and fragrant.

  • 3

    Add the diced potato and cauliflower, stirring for about 2-3 minutes.

  • 4

    Pour in the low-sodium chicken broth and unsweetened almond milk, then bring the mixture to a gentle simmer.

  • 5

    Stir in the canned clams along with their juices, and add thyme, salt, and pepper.

  • 6

    Allow the chowder to simmer for about 8-10 minutes until the vegetables are tender.

  • 7

    Reduce the heat and gently stir in the nonfat Greek yogurt to create a creamy texture.

  • 8

    Taste and adjust seasoning if needed, then serve warm.