NUTRITION

SERVINGS

INGREDIENTS

1 tsp olive oil

1 slice turkey bacon

0.5 cup yellow onion

0.5 cup celery

1 clove garlic

1 medium Yukon gold potato

1 cup chicken bone broth

6 oz canned chopped clams

0.25 cup plain 2% Greek yogurt

1 tsp arrowroot powder

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sauté the diced turkey bacon until it becomes golden and crisp.

• 2

  Add the diced yellow onion, celery, and minced garlic to the pot, cooking for about 5 minutes until the vegetables are soft and translucent.

• 3

  Pour in the chicken bone broth and the liquid from the canned clams, then stir in the cubed Yukon gold potato.

• 4

  Bring the liquid to a gentle simmer and cook for 15 minutes, or until the potatoes are tender when tested with a fork.

• 5

  In a small bowl, mix the arrowroot powder with a teaspoon of water to create a slurry and stir it into the pot to thicken the broth.

• 6

  Lower the heat and stir in the chopped clams, Greek yogurt, fresh thyme, sea salt, and black pepper until the chowder is creamy and heated through.