Soup season is still in full force over here at The Defined Dish. Well, does it ever end over here? Heck nah.
As I sat and had a cup of indulgent clam chowder at a local seafood restaurant recently, I thought to myself HOW can I make a healthier version, yet still keep it creamy and delicious? The light finally went off when I thought of my Creamy Cauliflower Soup. It is one of my personal and fan favorite recipes.
The base of this sauce has no heavy cream, no flour, nothing unhealthy at all! Just a creamy, luscious base of cauliflower that is very neutral in flavor, filled with all of the goodies that come in a classic clam chowder. YUM.
If you are doing a Whole30 and your family members, boyfriend, friend, roommate– whoever you lie and dine with often is NOT doing one with you, this is a great recipe to make and totally trick them! Topped all of with bacon crumbles and chives… it tastes like an indulgent bowl of real chowder!
- 5 strips no-sugar bacon
- 1 tbsp. ghee
- 1 medium yellow onion, diced
- 2 stalks of celery, diced
- 2 cloves garlic, minced
- 1 large head cauliflower, cut into florets
- 4 cups chicken or vegetable broth
- 8oz. jar clam juice
- 1 bay leaf
- 1/2 tsp. dried thyme
- 2.5 cups diced yellow or russet potato
- Kosher salt and black pepper, to taste
- 1 cup unsweetened, full fat coconut milk (blended until smooth, so it is no longer separated)
- 3 (6.5oz) cans whole clams, undrained
- Chopped chives, for serving
- Heat a dutch oven, or large soup pot, over medium heat. Place strips of bacon in the bottom of the skillet and fry until crisp. Remove bacon from the skillet, reserving the bacon fat in the bottom, and set on a paper towel.
- Add the ghee, diced onions, celery, and garlic to the bacon fat, and a pinch of salt and pepper saute until tender, about 5-7 minutes.
- Add the cauliflower florets, the broth, the clam juice, bay leaf and the thyme. Stir to combine and bring to a boil. Once boiling, reduce heat to simmer and let simmer, covered, until cauliflower is fork tender, about 15 minutes.
- Remove the bayleaf and set aside. Meanwhile, using an immersion blender or a blender, blend soup until smooth.
- Place bayleaf back into the pot with the soup. Add the diced potatoes and let simmer until tender, about 12-15 minutes.
- Pour in the cans of clams (with the juices) and the coconut milk, stir to combine. Cook for 3-5 more minutes, or until the clams are heated through.
- Taste the soup and add more salt and pepper, to taste. If soup is too thick, add 1/4 broth at a time until it reaches the consistency you prefer.
- Ladle soup into bowls, top with chopped chives and chopped bacon bits.