Cauliflower Clam Chowder

This healthier take on clam chowder has fewer calories and less saturated fat than the original and puréed cauliflower and potatoes keep it nice and creamy.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 290 Calories

Ingredients

• 1 teaspoon lemon zest
• 1 tablespoon olive oil
• ground black pepper to taste
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 cup low-fat milk
• 2 slices turkey bacon, chopped
• 1 medium russet potato, peeled and chopped
• 4 cups coarsely chopped cauliflower florets
• 1 (10 ounce) can whole baby clams, drained
• 2 tablespoons fresh celery leaves
• 0.5 cup chopped onion
• 0.75 teaspoon salt
• 0.5 cup sliced celery

Recipe Instructions

Step 1

Heat oil in a large saucepan over medium heat. Add turkey bacon and cook until crisp, 4 to 6 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the saucepan.

Step 2

Add onion and celery to the saucepan; cook over medium heat until onion is translucent, about 4 minutes. Add garlic; cook, stirring, 30 seconds more. Add chicken broth and potato; bring to a boil.

Step 3

Reduce heat, cover, and simmer for 5 to 7 minutes. Add cauliflower and salt; simmer, stirring occasionally, until vegetables are just tender, about 5 minutes.

Step 4

Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk and blend until very smooth, about 2 minutes.

Step 5

Stir mixture back into the saucepan. Bring to a gentle simmer to heat through, about 2 minutes. Remove from heat. Stir in clams and lemon zest.

Step 6

Sprinkle servings with pepper, bacon, and celery leaves.