Healthy New England Clam Chowder with Cauliflower

Happy New Year! When I made the Loaded Baked Potato-Style Cauliflower soup recently, my son and I decided that the same base would probably be really good as a clam chowder, and I could even make it completely dairy-free for those who prefer that. I love New England style clam chowder but it traditionally has a lot of milk and cream and butter…so I have not made it in many years and I am not inclined to order it in a restaurant because it is usually loaded with even more butter and cream than I would make at home. I am not lactose-intolerant, but I think that my morning latte and some cheese is enough dairy for me each day.  This soup turned out rich and creamy without any dairy! I am so amazed at what one can do with cauliflower, so my cauliflower obsession continues along with my squash obsession (check out this amazing Parmesan Crusted Delicata Squash recipe from Skinnytaste – I can’t get enough of this — crispy like a high-quality french fry but so much better for you!).  I am giving Cooking Light credit for inspiring me to create this soup from their cauliflower soup. Let me know what you think!

Healthy New England Clam Chowder with Cauliflower

  • Servings: 6
  • Difficulty: easy
  • Print

Rich, creamy and still very healthy cauliflower-based clam chowder soup.

Credit:  Inspired by Cooking Light

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Ingredients

  • 1/2 sweet onion, chopped
  • 1 fennel bulb  (white bulb only), chopped
  • 1 Tablespoon chopped fresh thyme leaves
  • 2 large garlic cloves, minced
  • olive oil
  • 1 large cauliflower, florets and stems chopped
  • 2 cups unsalted vegetable stock (or chicken stock/broth)
  • 2 cups clam juice
  • kosher salt to taste (the clam broth will have salt, so taste before salting)
  • 1/4 teaspoon freshly ground black pepper
  • 1 Tablespoon white miso
  • 16 ounce package of frozen clams, shelled
  • 1 Tablespoon chopped fennel fronds to garnish

Procedure

  1. Heat a large soup pot or dutch oven on medium heat. Add a little olive oil to the pot and heat. When oil is hot, add onion, fennel, thyme, and garlic to the pot and stir often until tender, about 5 minutes. Add cauliflower, stock or broth, clam juice, salt and pepper and bring to a boil. Cover and reduce heat to medium-low.  Simmer until cauliflower is very tender, about 15 minutes.
  2. Ladle about 80% of the soup (liquid and vegetables) into a blender, add the miso and puree until smooth and creamy. Be careful not to burn yourself on the hot liquid while blending (put a towel over the blender lid).
  3. Return the blended mixture to the pot. Add clams cook over medium heat for about 5 more minutes. Taste to see if it needs more salt and pepper.
  4. Ladle soup into bowls and garnish with fennel fronds. Enjoy!

Note:  I used vegetable stock, but it made the soup a brownish-color, if you want it to be a more traditionally white chowder try using chicken stock instead.

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Onion, fennel, thyme, and garlic

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https://healthyseasonalcooking.wordpress.com

January 15, 2019

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