Cauliflower ChowderRecipe preview on Faxo
Recipe

Description
Whether you serve this as the main dish or as a side, you will love this soup. It is creamy, heary and will comfort you on those cold days. And, it is also low-carb!
Ingredients
- 4 slices bacon, diced
- 2 T. unsalted butter
- 3 cloves garlic, minced
- 1 onion, peeled and diced
- 2 carrots, washed, peeled and diced
- 2 stalks celery, washed and diced
- 1/4 c. all-purpose flour
- 4 c. chicken stock/broth
- 1 c. 2% milk
- 1 head cauliflower, washed and roughly chopped
- 1 bay leaf
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 T. chopped fresh parsley leaves or fresh dill
Steps
- Heat a large skillet over medium high heat. Add bacon; cook until brown and crispy, 6-8 minutes. Transfer to a paper towel-lined plate to drain; set aside.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery; cook, stirring occasionally, until tender, 3-4 minutes. Stir in cauliflower and bay leaf; cook, stirring occasionally, until barely crisp-tender, 3-4 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken stock/broth and milk; cook, whisking constantly, until slightly thickened, 3-4 minutes.
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