Cauliflower Chowder

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"This soup is healthy and hearty for all of us trying to maintain/lose our weight. Each serving has 17.4 carbs, 193 calories, and it's low in sodium too with 124.4 mg, which is always a plus! It's a great soup for lunch or dinner on cold or damp rainy days to warm you up!"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (407.6 g)
  • Calories 242.2
  • Total Fat - 13.9 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 35.5 mg
  • Sodium - 1060.3 mg
  • Total Carbohydrate - 18.5 g
  • Dietary Fiber - 4.4 g
  • Sugars - 7.6 g
  • Protein - 12.7 g
  • Calcium - 110 mg
  • Iron - 1.5 mg
  • Vitamin C - 54.7 mg
  • Thiamin - 0.2 mg

Step 1

Heat a large stockpot or Dutch oven, over medium heat.

Step 2

Add bacon, and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate and set aside.

Step 3

Melt butter in the stockpot.

Step 4

Add garlic, onion, carrots and celery, and cook, stirring occasionally, until tender, about 3-4 minutes.

Step 5

Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.

Step 6

Whisk in flour until lightly browned, about 1 minute.

Step 7

Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.

Step 8

Bring to a boil; reduce heat, and simmer until cauliflower is tender, about 12-15 minutes.

Step 9

Season with salt and pepper, to taste.

Step 10

If the chowder is too thick, add more milk, until it's just right for you.

Step 11

Serve immediately, garnished with bacon and parsley

Tips & Variations


No special items needed.

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