New England Clam Chowder
- 1 medium yellow onion, diced
- 4 garlic cloves, chopped fine
- 4 cups cauliflower florets
- 1 1/2 cups skim milk
- Three 6.5-ounce cans chopped clams, with their liquid
- 2 tablespoons cornstarch
- 6 tablespoons real bacon bits, such as Hormel Real Bacon Bits
- 2/3 cup Greek yogurt
- 2 tablespoons chopped fresh chives
- Salt and freshly ground black pepper
- In a large Dutch oven, combine the onion, garlic, cauliflower, and milk.
- Bring the mixture to a boil over high heat.
- Reduce the heat to low, cover, and simmer until the vegetables are tender, about 7 minutes.
- Strain the clams, reserving the juice.
- In a medium bowl, whisk the clam juice into the cornstarch.
- Raise the heat under the Dutch oven to medium, and whisk the cornstarch mixture into the soup.
- Bring the soup to a boil, whisking constantly.
- Then reduce the heat and simmer until the soup has thickened, about 2 minutes.
- Add the clams and bacon to the soup, and remove from the heat.
- Whisk in the yogurt and chives.
- Season the soup with salt and pepper to taste, and serve.
- Fat: 33g (before), 9.1g (after)
- Calories: 480 (before), 299 (after)
- Protein: 34g
- Carbohydrates: 24g
- Cholesterol: 121mg
- Fiber: 3g
- Sodium: 1,130mg
yellow onion, garlic, cauliflower florets, milk, three, cornstarch, bacon bits, greek yogurt, fresh chives, salt
Taken from www.epicurious.com/recipes/food/views/new-england-clam-chowder-363406 (may not work)