A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights!
The cauliflower was an amazing low-carb substitute, and it’s really such a perfect way to sneak in some good ol’ veggies for those picky eaters. And to balance out all that veggie goodness, I just had to add some crisp bacon bits because at the end of the day, bacon just makes everything 10000x times better. Either way, this is one cozy, hearty soup that the whole family will gobble up!
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Ingredients
- 4 slices bacon
- 2 tbsp butter unsalted
- 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
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
- kosher salt to taste
- black pepper to taste
Ingredients
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Instructions
- 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.
- Melt butter in a large stockpot or Dutch oven over medium heat. 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. 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 as needed until desired consistency is reached.
- Serve immediately, garnished with bacon and parsley, if desired.
Recipe Notes
credit:http://damndelicious.net
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