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

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Makes 6 servings

Prep time 20 min.

Cook time 45 min.

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.

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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

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 6 servings

Prep time 20 min.

Cook time 45 min.

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.

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Makes 6 servings

Prep time 20 min.

Cook time 45 min.

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.

Makes 6 servings

Prep time 20 min.

Cook time 45 min.

Prep time 20 min.

Cook time 45 min.

Prep time

20 min.

Cook time

45 min.

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.

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.

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