Cauliflower Chowder
A hearty low-fat low-carb soup that's full of flavour. A wonderfully cozy soup for those chilly nights that uses the humble cauliflower and is packed with heartwarming flavour and goodness.
Ingredients
- 5 slices bacon, diced
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 onion, diced
- 1/4 cup flour
- 1 teaspoon thyme, dried
- 2 teaspoons parsley flakes, dried
- 4 cups chicken broth
- 1 cup low-fat milk
- 1 Cauliflower, large - half roughly chopped, half riced in a food processor
- black pepper, freshly ground to taste
- 1/4 cup Parmesan cheese, grated
Instructions
- Heat a large pot over medium high heat.
- Add bacon, onion, garlic and butter. Saute until it just starts to caramelise and turn golden.
- Add into pot the roughly chopped cauliflower, the riced up cauliflower, thyme and parsley. Mix it all together.
- Add in the flour. Whisk this in until all mixed together with other ingredients in the pot and is lightly browned, about 1 minute.
- Gradually whisk in the milk and chicken stock, stirring constantly until slightly thickened.
- Bring to a boil, reduce heat and simmer until cauliflower is tender, about 12-15 minutes.
- Before serving, mix in the parmesan cheese.
- If the chowder is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with a little more grated parmesan, bacon and/or parsley, if desired.
Notes
- Other variations would be to include finely diced carrot and finely chopped celery. Add these at the same time as the cauliflower.