cauliflower clam chowder (low calorie)

cauliflower clam chowder (low calorie)
  • 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 (optional)


  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.

07/07/2019
cauliflower clam chowder (low calorie), recipe PT15M PT1H 5 455 calories

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