Cauliflower Clam Chowder

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

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.

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

Categories

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