Low Carb Cauliflower Chowder
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My focus lately for myself has been reduicing the amount of carbohydrates that I eat along with reducing sugar. This low carb cauliflower chowder is so delicious. You won’t even think you are eating low carb.
If you are trying to be heathier with your eating or if you just love cauliflower, you are going to love this soup. Really the extend of the carbs in it is a little flour used as a thickener.
It begins with how most good soups begin, with a mirepoux. This is a French word used in cooking for a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat. This vegetable combination is most commonly onions, celery, and carrots. That is just just is used to begin this chowder.
Next you add in a whole head of caulifower and some garlic. Next is where the flour comes in. There is just 1/4 cup. You add it in a cook for a minute with the vegetables. This will be what thickens the soup.
Now you will mix in some chicken broth, 2% milk, and a by leaf. Even though there is butter and milk in this recipe, we are only talking 2 Tbsp butter and 1 cup of milk. That’s not a lot of fat for this whole pot of soup. It’s just enough to add flavor.
This finishing touch to serve up this chowder is a sprinkling of bacon and parsley. I really think the bacon is what brings this whole soup together. I’ll admit, I do like more than 4 pieces of bacon for the soup. So cook up more if you’d like.
Low Carb Cauliflower Chowder
Real Mom Kitchen
Ingredients
- 4 slices bacon diced
- 2 Tbsp butter
- 1 diced onion
- 2 diced carrots
- 2 stalks diced celery
- 1 head cauliflower roughly chopped
- 2 cloves minced garlic
- ¼ cup flour
- 4 cups chicken broth
- 1 cup 2% milk
- 1 bay leaf
- salt and pepper to taste
- 2 Tbsp chopped fresh parsley leaves optional
Instructions
- Heat a large stockpot or Dutch oven over medium heat, add bacon and cook until brown and crispy. Transfer to a paper towel-lined plate; set aside. I drain all of the bacon grease from the pan, but you can leave it in there ofr added flavor.
- Melt butter in the stockpot. Add in the onion, carrots and celery. Cook, while stirring, for about about 3-4 minutes until tender.
- Stir in cauliflower. Cook, while stirring, for about 3-4 minutes until barely crisp-tender. Add in garlic and cook for 1 minute.
- Stir in flour and cook for about 1 minute.
- Slowly mix in chicken broth and milk. Add in the bay leaf. Stir constantly and cook for about 3-4 minutes until slightly thickened.
- Bring to a boil, then reduce to a simmer. Simmer for about 12-15 minutes until until cauliflower is tender. Season with salt and pepper, to taste. If the chowder is too thick, you can always add more milk to desired consistency is reached.
- Serve topped with a sprinkle of the cooked bacon and parsley, if desired.
Recipe adapted from Damn Delicious.
