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Creamy Clam Chowder

Source of Recipe

adapted from Dr Gabe Mirkin's Good Food Book


List of Ingredients

1 large onion, chopped
6 cups bouillon
1 medium cauliflower, chopped into florets
1 cup oatmeal (quick or rolled)
1 teaspoon oregano
pinch cayenne
2 cans (12 oz total) chopped clams, undrained
fresh ground black pepper to taste
1 cup potato, cubed


Recipe

Combine the onion, bouillon, cauliflower, oats, potato and spices in a pot and bring to a boil. Reduce the heat and simmer gently for 60 minutes, uncovered, stirring frequently. Allow to cool slightly. Puree the soup with a hand blender until smooth. Stir in the clams and their juice, adjust the seasonings to your taste and reheat. Serve with fresh ground pepper. Add more liquid if needed. Divide into 6 servings for 1/2 c. carb and 2 oz. protein.