Recipe Thursday – Cauliflower Chowder and easy…

Recipe Thursday – Cauliflower Chowder and easy…

This is a creamy, low carb, hearty and wonderfully cozy soup for those chilly nights!
This recipe makes it easy to get your recommended 5 servings of fruit and vegetables a day.
Each portion contains 4 servings of veggies!
Each portion is also a great source of potassium, a mineral that many of us don’t get enough of!

4 slices bacon, diced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/4 cup all-purpose flour (you can also use a gluten free flour)
4 cups chicken broth
1 cup 2% milk
1 head cauliflower, roughly chopped
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Heat a large skillet over medium high heat.
Add bacon and cook until brown and crispy, about 6-8 minutes.
Transfer to a paper towel-lined plate; set aside.
Melt butter in a large stockpot or Dutch oven over medium heat.
Add garlic, onion, carrots and celery.
Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in cauliflower and bay leaf.
Cook, stirring occasionally, until tender, about 3-4 minutes.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken broth and milk,
and cook, whisking constantly, until slightly thickened,
about 3-4 minutes.
Bring to a boil; reduce heat and simmer until cauliflower are tender,
about 12-15 minutes; season with salt and pepper, to taste.
If the chowder is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with bacon and parsley, if desired.


Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes
Yield: 6 servings
Courtesy of Easy and Kid Friendly Winter Soups and