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:

3-4 slices of bacon, chopped in small pieces

1 bay leaf

2 carrots, diced

1 head cauliflower, chopped

2 stalks of celery, diced

Grated Cheddar Cheese for serving, if desired

1/4 teaspoon dried thyme

3 tablespoons flour

fresh parsley for garnish

2 teaspoons garlic

3 cups low fat milk

1 tablespoon olive oil

salt and pepper to taste

1 tablespoon unsalted butter

1/2 cup vegetable broth

1/2 yellow onion, diced

Equipment:

slotted spoon

paper towels

dutch oven

pot

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:

Quickview
403k Calories
19g Protein
25g Total Fat
26g Carbs
28% Health Score
Limit These
Calories
403k
20%

Fat
25g
39%

  Saturated Fat
12g
75%

Carbohydrates
26g
9%

  Sugar
14g
16%

Cholesterol
58mg
20%

Sodium
768mg
33%

Get Enough Of These
Protein
19g
39%

Vitamin A
6330IU
127%

Vitamin K
102µg
97%

Vitamin C
78mg
95%

Calcium
502mg
50%

Phosphorus
439mg
44%

Vitamin B2
0.61mg
36%

Folate
128µg
32%

Potassium
962mg
28%

Vitamin B6
0.5mg
25%

Selenium
16µg
24%

Vitamin B5
2mg
20%

Manganese
0.39mg
20%

Vitamin B12
1µg
19%

Fiber
4g
19%

Zinc
2mg
17%

Vitamin B1
0.24mg
16%

Vitamin D
2µg
16%

Magnesium
62mg
16%

Vitamin B3
2mg
12%

Iron
1mg
10%

Vitamin E
1mg
8%

Copper
0.14mg
7%

covered percent of daily need
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Food Trivia

A Victorian era nutritionist nicknamed the "Great Masticator" argued that food should be chewed about 100 times per minute before being swallowed.

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If there were no food left, what could people do? Country people could eat their forest preserves and city people could have their traffic jams.

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