Chunky Cauliflower Chowder Recipe
I love Fall, the changing in the seasons, slightly crisper weather, and it means it’s soup season! Butternut squash and pumpkin soups are a personal favorite, along with chilis of all kinds but my family especially enjoys heartier creamy potato-based soups. This cauliflower chowder is lower-calorie and higher fiber but just as satisfying. And a little bit of bacon on top adds a lot of flavor with just a pinch more fat and calories – definitely worth it!
Chunky Cauliflower Chowder
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serving size: about 1 cup
Nutrition per serving:
Calories 190Fat 11 gCarbs 17 gFiber 3 gProtein 8 g
- 6 slices of cooked bacon, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 4 carrots, peeled and diced
- 3 stalks celery, diced
- 1/4 cup flour
- 5 cups chicken broth
- 1 cup 1 or 2% milk
- 1 head of cauliflower, roughly chopped
- 2 bay leaves
- Salt and pepper, to taste
- Cook bacon in oven or stovetop until crispy and slightly browned. Set aside to cool.
- While bacon cooks, heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook for about 3-4 minutes, stirring occasionally.
- Add cauliflower and bay leaves to pot. Cook for 4-5 minutes or until crisp tender, stirring occasionally.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk.
- Continue whisking until slightly thickened, about 3-4 minutes.
- Bring to a boil; reduce heat and simmer until cauliflower is tender, about 12-15 minutes.
- Season with salt and pepper, to taste.
- Add additional liquid for desired consistency, if needed.
- Serve immediately, garnished with bacon, dried or fresh parsley, and shredded cheddar cheese (optional).
For extra flavor, try adding parsley and/or Shredded Cheddar or Parmesan Cheese.
Recipe adapted from damndelicious.net.