Cauliflower Chowder
with bacon / mushrooms / green onions
Chowder is an easy soup to love, especially when it's packed with vegetables, savory mushrooms, and topped with crispy bacon!
Smarts: Blending a small amount of the soup will give it a creamy feel without the addition of any actual cream.
Ingredients
- Bacon - 10 strips , chopped
- Leeks - 2 , chopped
- Cauliflower florets - 1 lb
- Carrots - 8 oz , diced
- Mushrooms, any type - 12 oz , sliced (look for pre-sliced to save time)
- Green onions - 2 stalks , chopped, green and white parts separate
- Thyme, dried - 1/2 tsp
- Salt - 1/2 tsp
- Stock, any type - 5 cups
- Bay leaf - 1
- Hot sauce (opt) - for serving
Prep
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Bacon / Leeks / Cauliflower / Carrots - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
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Green onions - Chop, keeping green and white parts separate.
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Make
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Heat a Dutch oven over medium heat. Add bacon and fry, stirring occasionally, until bacon is crisp, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate.
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Drain all but 1 Tbsp / 15 mL of bacon grease out of the pan. Return pan to medium heat.
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To heated pan add leeks, mushrooms, and white parts of green onions. Saute until leeks and mushrooms are very tender, 6 to 8 minutes.
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Stir in thyme and salt and cook for 1 minute more.
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Pour stock over the soup and bring to a simmer.
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Add bay leaf, carrots, and cauliflower florets. Cover the soup and simmer until the vegetables are tender, ~15 minutes. (Reduce the heat as needed.)
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Move the chowder off the heat and discard the bay leaf.
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If you’d like a thicker chowder, use an immersion blender to blend a small portion of the soup. (The blended cauliflower will serve as a natural thickener.)
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Taste the chowder and season with some salt and pepper, if needed. You can add some hot sauce if you’d like it spicy.
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Enjoy the chowder topped with bacon and green parts of green onions.
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