One Pot Cauliflower Chowder

The recipe One Pot Cauliflower Chowder can be made in about 45 minutes. For $2.12 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 403 calories, 20g of protein, and 25g of fat each. This recipe from Oh Sweet Basil requires celery, bay leaf, unsalted butter, and cheddar cheese. Plenty of people really liked this main course. This recipe is liked by 190 foodies and cooks. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is outstanding. Try One Pot Cauliflower Chowder, Cauliflower Chowder, and Cauliflower Chowder for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Start out by chopping your bacon into little pieces and add them to a dutch oven to render out the fat. Once the bacon is cooked, and it wont take long, use a slotted spoon to remove the pieces to a paper towel lined plate. Drain the fat out of the pot but do not wipe clean. Those browned bits on the bottom will happen if youve used a dutch oven or stainless steel pot. Thats why you always see our Le Creuset, bits of the food are on the bottom and they add a ridiculous amount of flavor to any meal.Place a little butter and olive oil in the pot and add your onion, carrot and celery and once they start cooking, about 2 minutes, add the cauliflower and cook and turn the heat down to medium low for 15 minutes or until tender. At this point add your garlic and thyme that way they become fragrant, but dont burn due to the long 15 minutes.Next its all a matter of thickening things up. Add the flour and a little more oil if the bottom of the pot is dry, and stir until the veggies are all coated. Pour in the liquids, salt and pepper and bay leaf and allow to simmer 20-40 minutes over low heat. We are hungry by this point and usually just do 20.Taste the soup right before serving and add more salt if its bland. Serve with bacon bits, cheese and parsley!

 

Step by step:

1. Start out by chopping your bacon into little pieces and add them to a dutch oven to render out the fat. Once the bacon is cooked, and it wont take long, use a slotted spoon to remove the pieces to a paper towel lined plate.

2. Drain the fat out of the pot but do not wipe clean. Those browned bits on the bottom will happen if youve used a dutch oven or stainless steel pot. Thats why you always see our Le Creuset, bits of the food are on the bottom and they add a ridiculous amount of flavor to any meal.

3. Place a little butter and olive oil in the pot and add your onion, carrot and celery and once they start cooking, about 2 minutes, add the cauliflower and cook and turn the heat down to medium low for 15 minutes or until tender. At this point add your garlic and thyme that way they become fragrant, but dont burn due to the long 15 minutes.Next its all a matter of thickening things up.

4. Add the flour and a little more oil if the bottom of the pot is dry, and stir until the veggies are all coated.

5. Pour in the liquids, salt and pepper and bay leaf and allow to simmer 20-40 minutes over low heat. We are hungry by this point and usually just do 20.Taste the soup right before serving and add more salt if its bland.

6. Serve with bacon bits, cheese and parsley!

Nutrition Information:

covered percent of daily need