About
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
Step 1 -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.
Step 2 -Using a slotted spoon, transfer the bacon pieces to a paper towel to drain.
Step 3 -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.
Step 4 -Add the flour to the vegetable mixture and cook, while stirring often, until the flour turns golden, about 2-3 minutes.
Step 5 -While stirring the vegetable mixture, stream the stock into the pot and continue to stir until the stock is incorporated.
Step 6 -Add the cauliflower florets to the vegetable mixture and bring the mixture to a boil.
Step 7 -Reduce the heat to a simmer and cook, while stirring occasionally, until the cauliflower florets are tender, about 15 minutes.
Step 8 -Add the heavy cream to the vegetable mixture and cook, while stirring gently, until the cream is incorporated.
Step 9 -Reduce the heat to low.
Step 10 -Add the white cheddar and 1/2 of the green onions to the chowder and stir to combine until the cheese is melted.
Step 11 -Taste the chowder for seasoning and add the salt and the black pepper, as needed.
Step 12 -Add most of the bacon to the chowder, while reserving the remainder for topping, and stir to combine.
Step 13 -Serve the soup topped with the reserved bacon and the remaining green onions.
