Cauliflower Clam Chowder (Low Calorie)

Ingredients

• 1 tablespoon olive oil
• 1 onion , sliced
• 5 cups water
• 2 cups chopped carrots
• 1 package frozen cauliflower florets , 16 ounce
• 4 teaspoons chicken bouillon granules
• 1 clove garlic , minced
• 2 cans whole baby clams , 10 ounce
• 2 cups sliced fresh mushrooms
• salt and ground black pepper to taste
• 1 pinch red pepper flakes , Optional

Instructions

1. 1

   Heat olive oil in a large pot. Add onion; cook and stir until browned, about 10 minutes. Add 1 cup water and carrots. Bring to a boil; cover and cook until carrots are soft, about 10 minutes.

2. 2

   Combine remaining 4 cups water, cauliflower florets, chicken bouillon, and garlic in a blender; blend until smooth. Pour over the onion and carrots in the pot.

3. 3

   Stir baby clams and mushrooms into the pot. Simmer until hot, about 10 minutes. Season with salt and pepper.