Now that we are in the full swing of holiday season, one of the most popular items brought to parties and gatherings is the simple vegetable tray. There are often lots of veggies left over, and these make great bases for soups! Try this cauliflower chowder as a way to still make use of some of those extra veggies.
Cauliflower is a very versatile vegetable that has recently come on the scene with a vengeance as a carb substitute. Everything from rice to potatoes to pizza crust has seen a cauliflower makeover. Although you often see chowder made with potatoes, this recipe helps to keep that heavy meal flavor while replacing the potatoes with something lower on calories and carbs. I love my carbs-- don't get me wrong! But cauliflower has a wonderful subtle flavor and great texture, and I love that it's growing in popularity.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 stalks celery chopped
- 1 medium onion diced
- 1 carrot diced
- 4 cups cauliflower broken into little pieces
- 2 cloves of garlic diced
- 4 cups chicken stock
- ¾ cup heavy cream
- 1 cup shredded cheese
- ½ teaspoon salt
- 2 strips bacon
- Begin by cooking the bacon in a skillet. Once the bacon is fully cooked, remove from pan.
- In a large stock pot, heat oil and butter and melt. Add your celery, carrots, and onion. Cook for 5 minutes on medium heat until softened.
- Add your garlic and cauliflower, and cook for 2-3 more minutes.
- After the garlic is fragrant, add your chicken stock and salt and turn heat to medium low. Simmer for 30 minutes.
- After simmering, you can choose to leave it chunky or puree it. Then, add your heavy cream and cheese and stir. Serve with bacon crumbled on top.