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Cauliflower Chowder #SundaySupper

Cauliflower Chowder is a delicious, budget-friendly creamy, low carb soup that is perfect on a cold night or anytime you want comfort food without all the carbs.
Course Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Michele @ Flavor Mosaic

Ingredients

  • 6 slices bacon chopped
  • 1 small onion chopped
  • 2 stalks celery chopped
  • 1/4 cup shredded carrots
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups half and half
  • 1 head cauliflower chopped
  • Salt and freshly ground black pepper to taste
  • Dash cayenne pepper optional
  • 3 tablespoons chopped green onions

Instructions

  1. In a dutch oven over medium heat, add bacon and cook until browned and crispy, about 7 minutes. Transfer bacon to a plate lined with paper towels; set aside.
  2. In the remaining bacon drippings, cook the onion, carrots and celery, stirring occasionally, until tender, about 3-4 minutes. Add the garlic and cook for about 1 minute. Stir in cauliflower. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in flour until lightly browned, about 1 minute. Gradually stir in chicken broth and milk, and heat, stirring constantly, until slightly thickened, about 3 or 4 minutes.
  4. Bring to a boil; reduce heat and simmer until the cauliflower for about 12-15 minutes until cauliflower is tender; add salt and pepper and cayenne (if desired). You may have to add more milk if the chowder gets too thick.
  5. Serve immediately, garnished with bacon and green onions, or any of your favorite toppings.