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)
Why You'll Love Making This
This chowder is a delicious way to enjoy classic clam chowder flavors without the extra calories. Using cauliflower adds creaminess and nutrition while keeping it light. It’s perfect for anyone looking for a comforting meal that won’t weigh them down.
Pro Kitchen Tips
- Use fresh or frozen clams for the best flavor and texture.
- Cook the cauliflower until very tender to help create a smooth, creamy base.
- Avoid overcooking the clams to keep them tender and juicy.
- Cook the cauliflower until very tender to help create a smooth, creamy base.
- Avoid overcooking the clams to keep them tender and juicy.
Step 1
Heat some olive oil in a big pot. Toss in the chopped onion and cook it, stirring occasionally, until it turns a nice golden brown—this usually takes about 10 minutes. Next, add a cup of water along with the carrots, bring everything to a boil, then cover the pot and let it simmer until the carrots are tender, around 10 minutes.
Step 2
While that’s cooking, blend together the remaining 4 cups of water, cauliflower florets, chicken bouillon, and garlic until you get a smooth mixture. Pour this creamy blend into the pot with the onions and carrots.
Step 3
Stir in the baby clams and mushrooms, then let the chowder simmer gently for about 10 minutes until everything is heated through. Taste and season with salt and pepper to your liking before serving.
Perfect Pairings
Serve this chowder hot with a side of crusty whole-grain bread or a light green salad. A sprinkle of fresh parsley or chives on top adds a nice touch. It also pairs well with a crisp white wine or sparkling water with lemon.
How To Store For Later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring often to prevent sticking. This chowder can also be frozen for up to 1 month—thaw overnight in the fridge before reheating.
