Recipe Background
Creamy Cauliflower Chowder is, sneakily, delicious diet food. We know, it certainly doesn't look like diet food... it's a creamy, thick, bacon-infused chowder! How can it possibly be diet anything? Well, by switching the potatoes with cauliflower, you get extra nourishment with fewer carbs. Yes, you can enjoy a true chowder that warms the bones, while still getting more of your vegetables! Creamy Cauliflower Chowder is great and guilt-free!
Creamy Cauliflower Chowder is, sneakily, delicious diet food. We know, it certainly doesn't look like diet food... it's a creamy, thick, bacon-infused chowder! How can it possibly be diet anything? Well, by switching the potatoes with cauliflower, you get extra nourishment with fewer carbs. Yes, you can enjoy a true chowder that warms the bones, while still getting more of your vegetables! Creamy Cauliflower Chowder is great and guilt-free!
Ingredients
- 4 slices thick-cut bacon diced
- 1 sweet onion diced
- 3 large carrots peeled and chopped
- 4 cloves garlic minced
- kosher salt to taste
- black pepper to taste
- 3 tablespoons all-purpose flour
- 6 cups chicken or vegetable stock
- 1 large head cauliflower cut into florets
- 1/3 cup heavy cream
- 4 ounces white cheddar cheese freshly grated
- 4 green onions thinly sliced, divided
Directions
- In a large pot over medium heat, add the diced bacon and cook, while stirring occasionally, until the bacon is crispy and the fat has rendered, about 6-8 minutes.
- Using a slotted spoon, transfer the bacon pieces to a paper towel to drain.
- Add the onions, the carrots, the garlic, the salt, and the black pepper to the hot bacon drippings in the pot and cook, while stirring, until the vegetables soften, about 5-6 minutes.
- Add the flour to the vegetable mixture and cook, while stirring often, until the flour turns golden, about 2-3 minutes.
- While stirring the vegetable mixture, stream the stock into the pot and continue to stir until the stock is incorporated.
- Add the cauliflower florets to the vegetable mixture and bring the mixture to a boil.
- Reduce the heat to a simmer and cook, while stirring occasionally, until the cauliflower florets are tender, about 15 minutes.
- Add the heavy cream to the vegetable mixture and cook, while stirring gently, until the cream is incorporated.
- Reduce the heat to low.
- Add the white cheddar and 1/2 of the green onions to the chowder and stir to combine until the cheese is melted.
- Taste the chowder for seasoning and add the salt and the black pepper, as needed.
- Add most of the bacon to the chowder, while reserving the remainder for topping, and stir to combine.
- Serve the soup topped with the reserved bacon and the remaining green onions.
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