Clam Chowder with Cauliflower Puree
& Sourdough Rosemary Parmesan Croutons
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INGREDIENTS:
6 cooked turkey bacon strips 2 celery ribs chopped 1 med size onion chopped 2 garlic cloves minced 2 small potatoes, peeled & cubed 1 ½ cups of water 3 teaspoons reduced sodium chicken bouillon ¼ tsp pepper 1 tsp fresh thyme 1 ½ cups fat free half & half (divided)1 10 oz can baby clams (with juice) *2 cups pureed cauliflower (to thicken chowder) |
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HOW TO:
Cook turkey bacon until crisp, set aside. Sauté celery and onion until tender. Add garlic; cook 1 an additional minute. Stir in 2 chopped slices of cooked bacon, potatoes, water, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
*Boil 2 cups of cauliflower until tender (8 min). drain excess water, add to processor, add in ½ cup nonfat half & half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in clams (and juice) with remaining half-and-half; heat through (do not boil). Crumble rest of bacon; sprinkle over each serving.
Cook turkey bacon until crisp, set aside. Sauté celery and onion until tender. Add garlic; cook 1 an additional minute. Stir in 2 chopped slices of cooked bacon, potatoes, water, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
*Boil 2 cups of cauliflower until tender (8 min). drain excess water, add to processor, add in ½ cup nonfat half & half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in clams (and juice) with remaining half-and-half; heat through (do not boil). Crumble rest of bacon; sprinkle over each serving.
