Dairy-free and low-calorie New England-style clam chowder. Feel free to make it your own.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
6
Yield:
12 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Stir baby clams and mushrooms into the pot. Simmer until hot, about 10 minutes. Season with salt and pepper.

Nutrition Facts

166 calories; protein 18g; carbohydrates 14.3g; fat 5.7g; cholesterol 74.8mg; sodium 814.6mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/24/2020
While I appreciate the low-calorie and low-fat aspects of this soup, I unfortunately found the flavor to be lacking. I had to add more chicken bouillon (I used Better than Bouillon) and found that other seasonings would be a great addition. Also, the recipe doesn't state whether to drain the clams or not. I initially did, reserving the broth, but there was no clam flavor at all, so I then added the clam juice in. It seems that without additional clam flavor and seasonings, the cauliflower flavor just overpowers everything. Read More
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