Bacon, Blue Cheese, Cauliflower Chowder
"I have used this for low-carbing. I have also been known to add in any kind of fish that will hold together. You can swap out the cauliflower for potatoes or add potates. This makes a large batch, but it is so good for lunch the next day."
Ingredients
Nutritional
- Serving Size: 1 (352.7 g)
- Calories 839.1
- Total Fat - 58.7 g
- Saturated Fat - 21.8 g
- Cholesterol - 265 mg
- Sodium - 1885.6 mg
- Total Carbohydrate - 9.3 g
- Dietary Fiber - 1.2 g
- Sugars - 2.2 g
- Protein - 66.9 g
- Calcium - 356.8 mg
- Iron - 4 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cut bacon into small pieces. In large stock pot over medium heat cook bacon until crisp. Drain off fat.
Step 2
Add onions,leeks, thyme, bay leaves and garlic to pot with bacon. Saute until onions are translucent.
Step 3
Add cauliflower, carrots and mushrooms to pot and saute for 5-10 minutes.
Step 4
Add chicken broth and cook until vegetables are done.
Step 5
Add blue cheese and cook until blue cheese melts.
Step 6
Pour in half and half turn heat to low and cook approx 10-15 minutes until heated throughly, do not boil.
Step 7
Delicious on a cold rainy night with some homemade bread. This makes a big batch, but when i fix it we have it for dinner then lunch the next day.
Tips
No special items needed.