Cauliflower Clam Chowder
This healthier take on clam chowder has fewer calories and less saturated fat than the original and pured cauliflower and potatoes keep it nice and creamy.
Heat oil in a large saucepan over medium heat.
Add turkey bacon and cook until crisp 4 to 6 minutes.
Transfer bacon to a paper towel-lined plate to drain reserving drippings in the saucepan.
Add onion and celery to the saucepan; cook over medium heat until onion is translucent about 4 minutes.
Add garlic; cook stirring 30 seconds more.
Add chicken broth and potato; bring to a boil.
Reduce heat cover and simmer for 5 to 7 minutes.
Add cauliflower and salt; simmer stirring occasionally until vegetables are just tender about 5 minutes.
Working in 2 batches transfer cooked vegetable mixture to a blender.
Add milk and blend until very smooth about 2 minutes.