Cauliflower Clam Chowder

This healthier take on clam chowder has fewer calories and less saturated fat than the original. Puréed cauliflower and potatoes keep it creamy while celery leaves and lemon zest balance each bite. Other healthy swaps: turkey bacon and low-sodium chicken broth replace regular bacon and clam juice.

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

Ingredients

• ¾ teaspoon salt
• 1 teaspoon lemon zest
• 1 tablespoon olive oil
• ½ cup chopped onion
• ground black pepper to taste
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• ½ cup sliced celery
• 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

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.