Today, my recipe for you is Cauliflower Chowder. This chowder is low carb and satisfying, yet still has the hearty, creamy aspects of other chowders. This is actually whats for dinner at my house tonight… I’m excited.

This recipe is fairly simple to make, and reheats well! I have a hard time when it comes to using leftovers, so when I find a dish that reheats and tastes exactly the same as the first day, I’m happy.

Ingredients:

4 slices Turkey Bacon, diced

2 tbsp Butter

2 cloves Garlic, minced

1 Onion, diced

2 Carrots, peeled and diced

3 stalks Celery, diced

1/4 cup Flour

4 cups Chicken or Vegetable Broth

1 cup 2% Milk

1 head Cauliflower, roughly chopped

1 Bay Leaf

Garlic Salt & Freshly Ground Black Pepper, to taste

Instructions:

1- Heat a large stockpot over medium high heat. Add turkey bacon and cook until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

2- Add butter to the stockpot over medium heat. Add garlic, onion, carrots and celery. Sauté, stirring occasionally, until tender, about 5 minutes. 

3- Stir in cauliflower and bay leaf. Cook, stirring occasionally, until tender, about 10 minutes.

4- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 6-8 minutes.

5- Bring to a boil. Then reduce heat to medium and simmer until cauliflower is cooked, about 45 minutes. Season with salt and pepper, to taste. If the chowder is too thick, add more milk/stock as needed until desired consistency is reached.

6- Serve immediately, garnished with bacon and shredded cheese if desired. Serve with a slice of garlic bread or croutons, if desired.

Here is a link to your printable recipe card: Cauliflower Chowder

Give this chowder a try to add a twist to your plain Cauliflower. Let me know what you think! Enjoy 🙂