Servings
6
Cook Time
45
Prep Time
20

Yes, chowder can be healthy. To get the creaminess of chowder, only a ½ cup of half-and-half is used. It’s just enough to enhance the mouthfeel without getting out of control on calories and artery-clogging saturated fat. Pureed cauliflower complements the half-and-half, giving this soup an incredible richness you’ll love.

Nutrition (per serving)

Calories: 107; total fat: 3g; saturated fat: 2g; protein: 11g; carbohydrates: 9g; sugar: 4g; fiber: 2g; cholesterol: 79mg; sodium: 930mg

Makes 6 Servings
Prep Time: 
20
Cook Time: 
45
Ingredients 
1/2 cup shredded carrot
1 celery stalk, chopped
1 onion, chopped
1/2 head cauliflower, chopped finely
1 bell pepper, chopped (use yellow or the soup will have a green tint!)
4 cups low-sodium seafood stock (or 4 cups low-sodium chicken broth)
1 (8 oz) bottle low-sodium clam juice (I like Crown Prince)
1 bay leaf
2 tsp garlic powder
1 tsp black pepper
1 (10-12 oz) bag of small shrimp, peeled and deveined
1/2 cup half-and-half
How to make it 

Spray a Dutch oven pot (or large pot) with non-stick cooking spray.

Place first 10 ingredients in a Dutch oven pot (or large pot).

Bring to a boil. Simmer for 30 minutes, then remove from heat.

Remove bay leaf.

Place 1/2 soup in blender. Blend until smooth.

Return blended portion to pot. Return to low heat.

Add shrimp and half-and-half to pot. Stir.

Cook 5 minutes at low, or until shrimp is no longer opaque.

Remove from heat, and serve.