Cauliflower Clam Chowder

Cauliflower Clam Chowder

Recipe by lkb from allrecipes.com

45 Mins.

Ingredients

4

4 servings

  • 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

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.

Nutritional Facts

Per 4 servings

  • Calories: 290
  • Carbohydrate: 25g
  • Fat: 9g
  • Fiber: 4g
  • Protein: 27g

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