Creamy Clam and Root Vegetable Chowder

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

Creamy Clam and Root Vegetable Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Clam and Root Vegetable Chowder

A comforting chowder that marries the briny goodness of clams with the natural sweetness of root vegetables. Each spoonful delivers tender potatoes, carrots, and parsnips enveloped in a velvety, light cream broth, accented by aromatic garlic and onions. Perfect for a cozy dinner with a delightful balance of flavors and nutrients.

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NUTRITION

565kcal
Protein
50.1g
Fat
13.8g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned Clams (170g)

1 medium Potato (150g)

1 medium Carrot (61g)

1 medium Parsnip (122g)

1 stalk Celery (40g)

1/4 medium Onion (40g)

1 clove Garlic (3g)

1 tsp Olive Oil (5g)

1/4 cup Light Cream (60g)

1 cup Chicken Broth (240g)

1/2 tsp Dried Thyme

1 Bay Leaf

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

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

  • 3

    Stir in diced carrot, parsnip, celery, and potato. Let the vegetables cook for 3-4 minutes to start softening.

  • 4

    Pour in the chicken broth and add the bay leaf and dried thyme. Bring the mixture to a gentle simmer and cook until the vegetables are just tender, about 10-12 minutes.

  • 5

    Gently add the clams (with their juices if available) and light cream. Stir to combine and heat through without boiling vigorously.

  • 6

    Season with salt and pepper to taste, remove the bay leaf, and adjust any seasoning as needed.

  • 7

    Serve hot, enjoying the creamy texture and comforting flavors in every spoonful.

Creamy Clam and Root Vegetable Chowder

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

Creamy Clam and Root Vegetable Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Clam and Root Vegetable Chowder

A comforting chowder that marries the briny goodness of clams with the natural sweetness of root vegetables. Each spoonful delivers tender potatoes, carrots, and parsnips enveloped in a velvety, light cream broth, accented by aromatic garlic and onions. Perfect for a cozy dinner with a delightful balance of flavors and nutrients.

NUTRITION

565kcal
Protein
50.1g
Fat
13.8g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned Clams (170g)

1 medium Potato (150g)

1 medium Carrot (61g)

1 medium Parsnip (122g)

1 stalk Celery (40g)

1/4 medium Onion (40g)

1 clove Garlic (3g)

1 tsp Olive Oil (5g)

1/4 cup Light Cream (60g)

1 cup Chicken Broth (240g)

1/2 tsp Dried Thyme

1 Bay Leaf

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

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

  • 3

    Stir in diced carrot, parsnip, celery, and potato. Let the vegetables cook for 3-4 minutes to start softening.

  • 4

    Pour in the chicken broth and add the bay leaf and dried thyme. Bring the mixture to a gentle simmer and cook until the vegetables are just tender, about 10-12 minutes.

  • 5

    Gently add the clams (with their juices if available) and light cream. Stir to combine and heat through without boiling vigorously.

  • 6

    Season with salt and pepper to taste, remove the bay leaf, and adjust any seasoning as needed.

  • 7

    Serve hot, enjoying the creamy texture and comforting flavors in every spoonful.