Bacon Chedder Cauliflower Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
.5 head, large (6-7" dia) Cauliflower, raw 2 cup (8 fl oz) Chicken Broth 2 cup Dairy, Milk - Whole - 1 cup 12 oz chedder cheese (block) (by SPIDERLADY3) .75 cup Sour Cream 2 serving Bacon - Oscar Mayer Center Cut 3 slices 1 tbsp Bacon Drippings tbl (by MIKERUSS) 2 tbsp Extra Virgin Olive Oil 1.5 stalk, large (11"-12" long) Celery, raw 10 tsp Frank's Red Hot - Hot Sauce (by CATPAZ) 2 tbsp King Arthur gluten free multi-purpose flour (by FREETOWANDER) 1 pat (1" sq, 1/3" high) Butter, salted
Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese a little at a time until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
Notes
Serves 8, 265 calories, 7 grams of carbs, and 15 grams of protein per serving
Serving Size: Makes 8 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user FATBEGONE7913.
Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese a little at a time until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
Notes
Serves 8, 265 calories, 7 grams of carbs, and 15 grams of protein per serving
Serving Size: Makes 8 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user FATBEGONE7913.
Nutritional Info Amount Per Serving
- Calories: 532.0
- Total Fat: 41.5 g
- Cholesterol: 112.2 mg
- Sodium: 1,399.1 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 2.4 g
- Protein: 26.4 g
Member Reviews