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Low-Calorie Cauliflower Clam Chowder

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner New England
Low-Calorie Cauliflower Clam Chowder
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
Instructions
1
Heat a generous amount of olive oil in a substantial cooking vessel to initiate the process. Introduce an onion into this pot, and engage it with a spoon until it develops a rich brown hue, approximately 10 minutes pass. Add 1 cup of liquid to the pot and incorporate carrots into the mixture, then bring it to a rolling boil; cover the vessel and allow it to cook until the carrots become tender, around 10 minutes have elapsed.
2
Combine the remaining 4 cups of liquid with cauliflower florets, chicken bouillon, and garlic in a blender; utilize the blending function until you achieve a uniform consistency. Pour this mixture over the onion and carrots that have been cooking in the pot.
3
Add baby clams and mushrooms to the pot, stirring them into the existing mixture. Allow it to simmer until hot, approximately 10 minutes have passed. Season with salt and pepper to complete the dish