NUTRITION

SERVINGS

INGREDIENTS

8 oz canned chopped clams

1 slice sugar-free bacon

0.5 cup yellow onion

0.5 cup celery

0.5 medium russet potato

1 cup cauliflower florets

1 cup clam juice

1 tsp olive oil

0.25 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

PREPARATION

• 1

  Place the bacon slice in a large pot over medium heat and cook until crisp, then remove and crumble for garnish.

• 2

  Add the olive oil to the same pot and sauté the diced onion and celery until they become translucent and fragrant.

• 3

  Stir in the diced russet potato, cauliflower florets, clam juice, and dried thyme.

• 4

  Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes until the vegetables are fork-tender.

• 5

  Carefully transfer half of the soup solids and liquid to a high-speed blender and process until completely smooth.

• 6

  Pour the blended mixture back into the pot and stir in the chopped clams, simmering for an additional 3 minutes.

• 7

  Remove the pot from the heat and whisk in the Greek yogurt, sea salt, and black pepper until fully incorporated.

• 8

  Ladle the chowder into a bowl and top with the crumbled bacon before serving.