Description
A quick, low-carb chowder. This soup is wonderfully smooth and filling, and thoroughly enjoyed at my house. Serve as is, or garnish with green onion or parsley.
Ingredients
- 8 strips bacon
- 1 stalk celery, finely chopped
- 2 tablespoons minced fresh garlic
- 5 cups finely chopped cauliflower
- 2 tablespoons water
- 1 teaspoon onion powder
- 2 cups milk
- 2 cups chicken broth, divided
- 3 dashes hot sauce, or to taste (Optional)
- 2 tablespoons flour
- 2 cups shredded sharp Cheddar cheese
- salt and ground black pepper to taste
Instructions
- Cook bacon in a large skillet and over medium heat
- turning occasionally
- until crispy
- 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon
- leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
- Add celery and garlic to the skillet and cook in the bacon grease until celery is tender
- 3 to 4 minutes. Add cauliflower
- water
- and onion powder; cover skillet to steam cauliflower. Cook
- stirring every so often
- until cauliflower is tender
- about 5 minutes.
- Add milk
- 1 3/4 cups chicken broth
- and hot sauce. Bring to a boil.
- Meanwhile
- whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
- Season with salt
- pepper
- and hot sauce. Ladle into bowls and top with remaining bacon.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 8