Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Cauliflower Clam Chowder (Low Calorie)
A clever, lighter version of the New England classic that uses pureed cauliflower instead of heavy cream to create a thick base. Packed with succulent clams, celery, and onions, it retains all the traditional briny flavor with significantly fewer calories. It’s a heart-healthy, comforting soup that allows you to enjoy a rich chowder experience guilt-free.
A clever, lighter version of the New England classic that uses pureed cauliflower instead of heavy cream to create a thick base. Packed with succulent clams, celery, and onions, it retains all the traditional briny flavor with significantly fewer calories. It’s a heart-healthy, comforting soup that allows you to enjoy a rich chowder experience guilt-free.
Ingredients
- 1 tbsp Olive Oil
- 26.67 oz Onion, sliced
- 1/2 cup Water
- 1 medium Carrot, chopped
- 1 cup Cauliflower Floret
- 85 g Chicken Bouillon Granule
- 2 cloves Garlic, minced
- 1/4 cup Baby Clam
- 1/2 cup Mushroom, sliced
- 1/4 tsp Salt Black Pepper, ground
- 1/4 tsp Red Pepper Flake
Instructions
- Heat olive oil in a large pot. Add onion; cook and stir until browned, about 10 minutes. Add 1 cup water and carrots. Bring to a boil; cover and cook until carrots are soft, about 10 minutes.
- Combine remaining 4 cups water, cauliflower florets, chicken bouillon, and garlic in a blender; blend until smooth. Pour over the onion and carrots in the pot.
- Stir baby clams and mushrooms into the pot. Simmer until hot, about 10 minutes. Season with salt and pepper.
Storage and Meal Prep Tips
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