Name: Lighter Creamy Clam and Vegetable Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Canned Clams (drained); 1 cup Low-Fat Milk (2%); 1 small Potato, diced; 1 medium Carrot, diced; 1 stalk Celery, chopped; 1/2 small Onion, diced; 1 clove Garlic, minced; 1 tsp Olive Oil; 1 cup Low Sodium Chicken Broth; 1/2 tsp Dried Thyme; 1 Bay Leaf; Salt and Pepper to taste

Lighter Creamy Clam and Vegetable Chowder

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

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Clam and Vegetable Chowder

Enjoy a soothing bowl of chowder that combines tender clams with a medley of fresh vegetables, all simmered in a light, creamy base. Perfectly balanced with hints of herbs and a touch of olive oil for richness, this dish delivers comfort without overindulgence.

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NUTRITION

Protein

42.5g

Fat

11.7g

Carbs

48.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Canned Clams (drained)

1 cup Low-Fat Milk (2%)

1 small Potato, diced

1 medium Carrot, diced

1 stalk Celery, chopped

1/2 small Onion, diced

1 clove Garlic, minced

1 tsp Olive Oil

1 cup Low Sodium Chicken Broth

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.
2
Add the diced onion, carrot, and celery. Sauté until they begin to soften, about 3-4 minutes.
3
Stir in the minced garlic and cook for another minute until fragrant.
4
Add diced potato, low sodium chicken broth, and bay leaf, and dried thyme. Bring to a simmer.
5
Cover and cook until the potato is tender, approximately 10 minutes.
6
Pour in the low-fat milk and add the clams (with a bit of their juice if available). Stir gently and heat through without boiling to prevent curdling.
7
Season with salt and pepper to taste and remove the bay leaf before serving.
8
Ladle the chowder into bowls and enjoy while warm.