Bacon, Blue Cheese, Cauliflower Chowder

20m
Prep Time
60m
Cook Time
1h 20m
Ready In

Recipe: #2085

November 06, 2011



"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."

Original is 10 servings

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.

0 Reviews

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