A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights!
I made some variations to the recipe in the above link.
- 4 slices bacon, diced
- 2 T. salted light butter
- 2 cloves garlic, minced
- 1/2 onion, diced
- I didn’t use the 2 carrots, because I didn’t have any on hand
- 5 stalks of celery, diced
- 1/4 c. all-purpose flour
- 4 1/2 cups homemade chicken stock/broth
- 1 C. Skim milk
- 1 large head cauliflower, rinsed and chopped finely
- 3 bay leafs
- Salt and pepper to taste
Heat a stock pot over medium high heat. Add bacon and cook until brown and crispy, about 10 minutes. Transfer to paper towel-lined plate; set aside. Leave bacon fat in stock pot.
Melt butter in stockpot over medium heat. Add garlic, onion and celery. Cook, stirring occasionally, until tender-about 10-15 minutes. Stir in cauliflower and bay leaves. Cook. Stirring occasionally, until tender, about 30 minutes.
Whisk in flour until lightly browned, about 3 minutes. Gradually whisk in chicken broth and milk, and cook, whisking constantly until slightly thickened, about 10 minutes.
Bring to boil; reduce heat and simmer until cauliflower is tender, about 50-60 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with crumbled bacon, if desired.
Copyright. October 2015. Linda Leier Thomason
All Rights Reserved.