This healthier take on clam chowder has fewer calories and less saturated fat than the original. Puréed cauliflower and potatoes keep it creamy while celery leaves and lemon zest balance each bite. Other healthy swaps: turkey bacon and low-sodium chicken broth replace regular bacon and clam juice.
- 1 tablespoon olive oil
- 2 slices turkey bacon, chopped
- ½ cup chopped onion
- ½ cup sliced celery
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 medium russet potato, peeled and chopped
- 4 cups coarsely chopped cauliflower florets
- ¾ teaspoon salt
- 1 cup low-fat milk
- 1 (10 ounce) can whole baby clams, drained
- 1 teaspoon lemon zest
- ground black pepper to taste
- 2 tablespoons fresh celery leaves
- 1 Heat oil in a large saucepan over medium heat. Add turkey bacon and cook until crisp, 4 to 6 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the saucepan.
- 2 Add onion and celery to the saucepan; cook over medium heat until onion is translucent, about 4 minutes. Add garlic; cook, stirring, 30 seconds more. Add chicken broth and potato; bring to a boil.
- 3 Reduce heat, cover, and simmer for 5 to 7 minutes. Add cauliflower and salt; simmer, stirring occasionally, until vegetables are just tender, about 5 minutes.
- 4 Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk and blend until very smooth, about 2 minutes.
- 5 Stir mixture back into the saucepan. Bring to a gentle simmer to heat through, about 2 minutes. Remove from heat. Stir in clams and lemon zest.
- 6 Sprinkle servings with pepper, bacon, and celery leaves.
- Calories 289.5
- Carbohydrate 25 g
- Cholesterol 66.4 mg
- Fat 9.2 g
- Fiber 3.9 g
- Protein 27.2 g
- Saturated Fat 2.4 g
- Sodium 743.3 mg
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