This skinny clam chowder is a lighter version of the traditional New England Clam Chowder. It is made with cauliflower and low-fat milk to cut down on calories without sacrificing taste.
Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 celery stalks, diced. 2 garlic cloves, minced. 2 cups cauliflower florets. 2 cups low-sodium vegetable broth. 2 cups canned clams, drained. 1 cup low-fat milk. 2 tbsp cornstarch. Salt and pepper to taste. 2 tbsp chopped fresh parsley, for garnish.
Instructions: In a large pot, heat olive oil over medium heat. Add diced onion, celery, and minced garlic. Cook until softened, about 5 minutes. Add cauliflower florets and vegetable broth. Bring to a boil, then reduce heat and simmer until cauliflower is tender, about 10 minutes. Using an immersion blender, blend the mixture until smooth. Add drained clams and milk to the pot. Stir to combine. In a small bowl, mix cornstarch with a tablespoon of water until smooth. Stir the cornstarch mixture into the soup to thicken. Season with salt and pepper to taste. Simmer for another 5 minutes, stirring occasionally. Serve hot, garnished with chopped fresh parsley.
Theresa
