NEW ENGLAND CLAM CHOWDER {rocco}

By grinder

This clam chowder has been an American classic since the early 1800s and it's easy to see why. Cream — strike one! White potatoes — strike two! Bacon — should be strike three, you're out! Here's the good news: By replacing whole milk and cream with skim milk and yogurt, I had a calorie deficit — which I used to include some bacon.

Calories: 299/Fat 9g/Protein 34g/Carbs 24g/Chol 121g/Fiber 3g/Sodium 1,130mg

Ingredients

• 1 medium yellow onion, diced
• 4 garlic cloves, chopped finely
• 4 cups cauliflower florets
• 1.5 cups skim milk
• 3 {6.5oz} cans chopped clams, with their liquid
• 2 tablespoons cornstarch {16g}
• 6 tablespoons Hormel Real Bacon Bits
• 2/3 cup Greek yogurt {5.5oz)}
• 2 tablespoons chopped fresh chives
• Salt and freshly ground black pepper

Preparation

Step 1

In a large Dutch oven, combine onion, garlic, cauliflower and milk. Bring mixture to a boil over high-heat. Reduce heat to low, cover and simmer until the vegetables are tender, about 7 minutes.

Strain clams, reserving juice. In a medium bowl, whisk clam juice into the cornstarch.

Raise heat under the Dutch oven to medium and whisk the cornstarch mixture into the soup. Bring soup to a boil, whisking constantly. Then reduce heat and simmer until the soup has thickened, about 2 minutes.

Add clams and bacon to the soup and remove from the heat. Whisk in the yogurt and chives. Season soup with salt and pepper to taste, and serve.