Cauliflower Clam Chowder (Low Calorie)

This low-calorie version of clam chowder, made with cauliflower instead of potatoes and cream, can be ready for dinner in less than 1 hour.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 166 Calories

Ingredients

• 1 clove garlic, minced
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 cups chopped carrots
• 5 cups water
• 1 onion, sliced
• 2 cups sliced fresh mushrooms
• 1 pinch red pepper flakes (Optional)
• 4 teaspoons chicken bouillon granules
• 1 (16 ounce) package frozen cauliflower florets
• 2 (10 ounce) cans whole baby clams

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Stir baby clams and mushrooms into the pot. Simmer until hot, about 10 minutes. Season with salt and pepper.