Cauliflower Clam Chowder with Fewer Calories

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 (Optional)

Step 1

Gently heat some olive oil in a large pot over medium heat. Toss in the chopped onion and cook, stirring occasionally, until it turns a nice golden brown—this usually takes about 10 minutes. Next, add a cup of water along with the carrots, bring everything to a boil, then cover the pot and let it simmer until the carrots are tender, about 10 minutes.

Step 2

While that’s cooking, blend together the rest of the water, cauliflower florets, chicken bouillon, and garlic until it’s smooth and creamy. Pour this mixture into the pot with the onions and carrots.

Step 3

Stir in the baby clams and mushrooms, then let the chowder gently simmer for another 10 minutes so all the flavors can come together. Finally, taste and season with salt and pepper to your liking before serving.