Cauliflower Clam Chowder

Cauliflower Clam Chowder


  • Turkey breast, shredded or diced
  • Nonstick coconut oil spray
  • 3 cloves garlic, minced
  • 3 celery stalks, chopped
  • 3 tbsp of ground flaxseeds
  • 4 -5 cups chicken broth
  • 1 cup unsweetened coconut milk
  • 1 head cauliflower
  • Sea salt and black pepper to taste
  • 2 tbsp parsley


  1. In a stock pot over medium high heat, spray nonstick coconut oil on the pan with garlic, onion, and celery. Cook until tender.
  2. Blend cauliflower in a food processor until consistency of fine pieces is achieved. Add to stock pot until cooked through.
  3. Add in flaxseeds and cook for another 5 minutes.
  4. Add in broth and coconut milk. Bring mixture to a boil and then reduce heat and simmer for 15-30 minutes until desired consistency is achieved.
  5. Season to taste and garnish with turkey.
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