Cauliflower Clam Chowder

Name: Cauliflower Clam Chowder
Total time: 45
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 slices turkey bacon, chopped; ½ cup chopped onion; ½ cup sliced celery; 2 cloves garlic, minced; 2 cups low-sodium chicken broth; 1 medium russet potato, peeled and chopped; 4 cups coarsely chopped cauliflower florets; ¾ teaspoon salt; 1 cup low-fat milk; 1 (10 ounce) can whole baby clams, drained; 1 teaspoon lemon zest; ground black pepper to taste; 2 tablespoons fresh celery leaves

Recipe by lkb from allrecipes.com

45 Mins.

Ingredients

4 servings

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1 tablespoon olive oil
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2 slices turkey bacon, chopped
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½ cup chopped onion
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½ cup sliced celery
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2 cloves garlic, minced
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2 cups low-sodium chicken broth
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1 medium russet potato, peeled and chopped

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4 cups coarsely chopped cauliflower florets
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¾ teaspoon salt
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1 cup low-fat milk
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1 (10 ounce) can whole baby clams, drained
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1 teaspoon lemon zest
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ground black pepper to taste
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2 tablespoons fresh celery leaves

Instructions

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.
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.
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.
Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk and blend until very smooth, about 2 minutes.
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.
Sprinkle servings with pepper, bacon, and celery leaves.