Cauliflower Chowder Recipe

As you guys know I'm trying to be healthier again, so let me share this amazing recipe with you!

I present cauliflower chowder! Healthy, easy to make, and SO delicious! I originally got the recipe from here, but I made a few modifications :) 

INGREDIENTS:

  • 4 slices bacon, diced (I love turkey bacon, and it's way healthier so I actually used ten slices of turkey bacon instead) 
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced (I'm lazy so I just used some garlic salt) 
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup 2% milk (I used skim milk to cut on the calories a bit) 
  • 1 head cauliflower, roughly chopped
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Melt butter in the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
  3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
  4. Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
  5. Serve immediately, garnished with bacon and parsley, if desired. (Personally, I like to just add the bacon in about 5 minutes before it's done) 

That's it! Super easy, and when I counted up the calories with my modifications, the WHOLE POT was only 800 calories! 

Courtney Lane

Courtney Lane

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