Low-Calorie Cauliflower Clam Chowder Recipe

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 olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until softened and lightly browned, around 10 minutes. Pour in 1 cup of water, then add diced carrots. Bring the mixture to a boil, cover the pot, and cook until the carrots are tender, approximately 10 minutes.
2. In a blender, combine the remaining 4 cups of water, cauliflower florets, chicken bouillon cube (or equivalent), and minced garlic. Blend until the mixture is completely smooth. Pour the blended cauliflower mixture over the onion and carrots in the pot.
3. Stir in the canned baby clams (drained) and sliced mushrooms into the pot. Let the chowder simmer until heated through, about 10 minutes. Season generously with salt and freshly ground black pepper to taste before serving.

Nutrition

• Calories: 166 kcal
• Fat Content: 6 g
• Fiber Content: 4 g
• Sugar Content: 5 g
• Sodium Content: 815 mg
• Protein Content: 18 g
• Cholesterol Content: 75 mg
• Carbohydrate Content: 14 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g