Homemade Cauliflower Clam Chowder
Homemade Cauliflower Clam Chowder is a warm, creamy delight that brings comfort to chilly evenings. This gourmet twist on traditional chowder combines tender cauliflower and briny clams in a rich, flavorful broth. Perfect for family gatherings or cozy nights in, this dish not only warms the soul but also impresses guests with its savory goodness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 4 cups cauliflower florets
- 2 cups canned clams (with juices)
- 3 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp freshly cracked black pepper
- 2 tbsp olive oil
Instructions
- Prepare your vegetables by chopping cauliflower into florets and dicing the onion. Mince the garlic.
- In a large pot over medium heat, add olive oil and sauté onions until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- Stir in the cauliflower florets and vegetable broth. Bring to a boil, then reduce heat and simmer until the cauliflower is tender (about 10 minutes).
- Use an immersion blender to puree the mixture until smooth and creamy, then return to the pot.
- Add clams with their juices and heavy cream, seasoning with thyme and pepper. Heat gently for about 5 minutes.
- Serve immediately, garnished with fresh herbs or croutons if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 60mg