Clam Chowder with Baked Garlic Chips
You'd never guess this thick and rich tasting chowder was low in fat, and the best part is, it's so delicious!
Ingredients
- 4 cloves garlic divided
- 2 Tbsp olive oil
- 1 onion finely chopped
- 3 Tbsp cornstarch
- 1 cup water
- 2 cans 5 oz each baby clams, reserve juice
- 1 lb baby potatoes diced
- 1 1/2 cups milk or milk alternative
- 1/2 cup cauliflower purée* optional
- 1/4 cup GF cooked bacon chopped (about 4 slices)
- 5 sprigs fresh thyme divided
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Thinly slice 2 garlic cloves and place on a greased baking sheet. Drizzle garlic with oil (or with cooking spray) and bake at 300°F for 15 minutes or until crisp. Set aside for garnish.
- In a large pot or dutch oven, heat olive oil and sauté onion until soft. Mince the remaining 2 cloves of garlic and stir for another 30 seconds. Add the cornstarch and stir for another 1 minute until well combined. Add water and whisk well. Then add clams and juice, milk, cauliflower purée, bacon, 3 sprigs of thyme (pick off leaves and add them to soup, discarding stem), and bring to a boil.
- Turn heat down and simmer for 20 minutes until soup is thickened and potatoes are soft (stirring often). Season to taste with salt and pepper.
- To serve, top with fresh thyme, a sprinkling of paprika and some baked garlic chips.
Notes
*If you want to reduce the amount of milk/milk substitute you use, replace it with more of the cauliflower puree. Because of its lower fiber content, cooked cauliflower purees down to a completely smooth and creamy texture.
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