Cauliflower Chowder
A twist on the classic baked potato soup, this cauliflower chowder will keep you full and warm throughout the cold winter season!
Servings: 6 people
Calories: 313kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 313kcal | Carbohydrates: 13g | Protein: 12g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 640mg | Potassium: 492mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2334IU | Vitamin C: 35mg | Calcium: 144mg | Iron: 1mg