Cauliflower Clam Chowder (Low Calorie) recipe

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Ingredients

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

Nutrition Info

166.2 calories
carbohydrate: 14.3 g
cholesterol: 74.8 mg
fat: 5.7 g
fiber: 3.5 g
protein: 18 g
saturatedFat: 1.4 g
servingSize: -
sodium: 814.6 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

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

Recipe Yield

12 cups

Recipe Note

Dairy-free and low-calorie New England-style clam chowder. Feel free to make it your own.

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