adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cauliflower Clam Chowder
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Lightened-up clam chowder with velvety texture from pureed cauliflower and potatoes, lower in calories and saturated fat.
Ingredients:
  • 1 tablespoon olive oil
  • 2 slices turkey bacon, chopped
  • 0.5 cup chopped onion
  • 0.5 cup sliced celery
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 medium russet potato, peeled and chopped
  • 4 cups coarsely chopped cauliflower florets
  • 0.75 teaspoon salt
  • 1 cup low-fat milk
  • 1 (10 ounce) can whole baby clams, drained
  • 1 teaspoon lemon zest
  • ground black pepper to taste
  • 2 tablespoons fresh celery leaves
Instructions:
  • In a large saucepan over medium heat, sizzle the turkey bacon in oil until deliciously crisp, which should take about 4 to 6 minutes. Place the bacon on a paper towel-lined plate to drain, while keeping those flavorful drippings in the pan.
  • Sauté onion and celery in the saucepan until onion is translucent, around 4 minutes. Stir in garlic and cook for another 30 seconds. Pour in chicken broth and add potato, bring to a boil.
  • Lower the heat, cover the pot, and gently simmer for 5 to 7 minutes. Stir in cauliflower and salt. Continue to simmer, stirring occasionally, until the vegetables are just tender, which should take about 5 minutes.
  • In two portions, transfer the cooked vegetable mixture to a blender. Pour in the milk and blend until ultra-smooth, around 2 minutes.
  • Return the mixture to the saucepan and gently simmer for about 2 minutes to heat through. Remove from heat and stir in the clams and lemon zest.
  • Garnish with freshly cracked black pepper, crispy bacon pieces, and delicate celery leaves.

Similar Recipes