Dairy-free and low-calorie New England-style clam chowder. Feel free to make it your own.
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)
Directions
Step 1
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.
Step 2
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.
Step 3
Stir baby clams and mushrooms into the pot. Simmer until hot, about 10 minutes. Season with salt and pepper.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 166 | |
% Daily Value * | |
Total Fat6g | 7% |
Saturated Fat1g | 7% |
Cholesterol75mg | 25% |
Sodium815mg | 35% |
Total Carbohydrate14g | 5% |
Dietary Fiber4g | 13% |
Total Sugars5g | |
Protein18g | |
Vitamin C42mg | 208% |
Calcium157mg | 12% |
Iron24mg | 135% |
Potassium395mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this