Cauliflower Chowder
Since we’ve relocated out to the Bay Area, I’ve been making much of comfortable soups to get us by these cold nights. But rather of creating my regular carb-loaded chowders that I love so much, I tried anything a bit of bit lighter and extra hearty.
After all, spring is officially here, sweater season is slowly coming to an end, and bikini season can be right right here earlier than you understand it.
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Now I’ll be sincere – being the carboholic that I am, I was very skeptical about utilizing cauliflower in vicinity of potatoes, but boy, was I in for a treat.
The cauliflower was an very exceptional low-carb substitute, and it’s actually such a right method to sneak in a few nice ol’ veggies for these choosy eaters. And to stability out all that veggie goodness, I simply had so as to feature a few crisp bacon bits simply due to the fact on the give up of the day, bacon simply makes everything 10000x instances better. Either way, that is one cozy, hearty soup that the complete household will gobble up!
Cauliflower Chowder - A creamy, low carb, hearty and wonderfully comfortable soup for these cold nights!
CAULIFLOWER CHOWDER
yield: 6 SERVINGSprep time: 15 MINUTEScook time: 30 MINUTEStotal time: 45 MINUTES
A creamy, low carb, hearty and wonderfully comfortable soup for these cold nights!
PRINT RECIPE
INGREDIENTS:
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
4 cups chook broth
1 cup 2% milk
1 head cauliflower, roughly chopped
1 bay leaf
Kosher salt and freshly flooring black pepper, to taste
2 tablespoons chopped recent parsley leaves
DIRECTIONS:
Heat a big stockpot or Dutch oven over medium heat. Add bacon and prepare dinner till brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Melt butter within the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, till tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, till barely crisp-tender, about 3-4 minutes.
Whisk in flour till flippantly browned, about 1 minute. Gradually whisk in chook broth and milk, and cook, whisking constantly, till moderately thickened, about 3-4 minutes.
Bring to a boil; scale back warmth and simmer till cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is simply too thick, upload extra milk as wanted till wanted consistency is reached.
Serve immediately, garnished with bacon and parsley, if desired.
FULL ARTICLE >>>>>>>>
After all, spring is officially here, sweater season is slowly coming to an end, and bikini season can be right right here earlier than you understand it.
close
Now I’ll be sincere – being the carboholic that I am, I was very skeptical about utilizing cauliflower in vicinity of potatoes, but boy, was I in for a treat.
The cauliflower was an very exceptional low-carb substitute, and it’s actually such a right method to sneak in a few nice ol’ veggies for these choosy eaters. And to stability out all that veggie goodness, I simply had so as to feature a few crisp bacon bits simply due to the fact on the give up of the day, bacon simply makes everything 10000x instances better. Either way, that is one cozy, hearty soup that the complete household will gobble up!
Cauliflower Chowder - A creamy, low carb, hearty and wonderfully comfortable soup for these cold nights!
CAULIFLOWER CHOWDER
yield: 6 SERVINGSprep time: 15 MINUTEScook time: 30 MINUTEStotal time: 45 MINUTES
A creamy, low carb, hearty and wonderfully comfortable soup for these cold nights!
PRINT RECIPE
INGREDIENTS:
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
4 cups chook broth
1 cup 2% milk
1 head cauliflower, roughly chopped
1 bay leaf
Kosher salt and freshly flooring black pepper, to taste
2 tablespoons chopped recent parsley leaves
DIRECTIONS:
Heat a big stockpot or Dutch oven over medium heat. Add bacon and prepare dinner till brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Melt butter within the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, till tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, till barely crisp-tender, about 3-4 minutes.
Whisk in flour till flippantly browned, about 1 minute. Gradually whisk in chook broth and milk, and cook, whisking constantly, till moderately thickened, about 3-4 minutes.
Bring to a boil; scale back warmth and simmer till cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is simply too thick, upload extra milk as wanted till wanted consistency is reached.
Serve immediately, garnished with bacon and parsley, if desired.
FULL ARTICLE >>>>>>>>
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