Lighter Creamy Clam and Vegetable Chowder

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

Lighter Creamy Clam and Vegetable Chowder

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Clam and Vegetable Chowder

Enjoy a lighter twist on the classic chowder featuring tender clams, crisp vegetables, and a smooth, tangy finish from nonfat Greek yogurt. This chowder is a delightful balance of flavors with a satisfying protein boost that makes it perfect for breakfast, lunch, or dinner.

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NUTRITION

378kcal
Protein
40.7g
Fat
6.9g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

1 cup clams (150g)

1/2 medium white potato (100g)

1/2 medium carrot (50g)

1 celery stalk (40g)

1/2 small onion (40g)

1 tsp olive oil (5g)

1 garlic clove (3g)

1/4 cup nonfat Greek yogurt (60g)

1 cup low-sodium broth (240g)

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PREPARATION

  • 1

    Heat olive oil in a saucepan over medium heat. Add chopped garlic, diced half onion, sliced celery, and chopped carrot, sautéing until softened.

  • 2

    Add the diced white potato and continue to cook for another 3-4 minutes.

  • 3

    Pour in the low-sodium broth and bring the mixture to a simmer. Let it cook until the potato is tender, about 10 minutes.

  • 4

    Stir in the clams and gently heat through.

  • 5

    Reduce the heat to low and mix in the nonfat Greek yogurt to create a creamy texture without the heaviness of traditional cream.

  • 6

    Season with salt and pepper to taste, and add any fresh herbs you enjoy for added flavor.

  • 7

    Serve warm, ensuring a balanced scoop of chowder in each bowl.

Lighter Creamy Clam and Vegetable Chowder

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

Lighter Creamy Clam and Vegetable Chowder

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Clam and Vegetable Chowder

Enjoy a lighter twist on the classic chowder featuring tender clams, crisp vegetables, and a smooth, tangy finish from nonfat Greek yogurt. This chowder is a delightful balance of flavors with a satisfying protein boost that makes it perfect for breakfast, lunch, or dinner.

NUTRITION

378kcal
Protein
40.7g
Fat
6.9g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

1 cup clams (150g)

1/2 medium white potato (100g)

1/2 medium carrot (50g)

1 celery stalk (40g)

1/2 small onion (40g)

1 tsp olive oil (5g)

1 garlic clove (3g)

1/4 cup nonfat Greek yogurt (60g)

1 cup low-sodium broth (240g)

PREPARATION

  • 1

    Heat olive oil in a saucepan over medium heat. Add chopped garlic, diced half onion, sliced celery, and chopped carrot, sautéing until softened.

  • 2

    Add the diced white potato and continue to cook for another 3-4 minutes.

  • 3

    Pour in the low-sodium broth and bring the mixture to a simmer. Let it cook until the potato is tender, about 10 minutes.

  • 4

    Stir in the clams and gently heat through.

  • 5

    Reduce the heat to low and mix in the nonfat Greek yogurt to create a creamy texture without the heaviness of traditional cream.

  • 6

    Season with salt and pepper to taste, and add any fresh herbs you enjoy for added flavor.

  • 7

    Serve warm, ensuring a balanced scoop of chowder in each bowl.