October 06, 2020
"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!"
- 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
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 and set aside.
Melt butter in the stockpot.
Add garlic, onion, carrots and celery, and 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.
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.
Bring to a boil; reduce heat, and simmer until cauliflower is tender, about 12-15 minutes.
Season with salt and pepper, to taste.
If the chowder is too thick, add more milk, until it's just right for you.
Serve immediately, garnished with bacon and parsley
Tips & Variations
No special items needed.