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.
- 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
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.
Drain all but 1 Tbsp / 15 mL of bacon grease out of the pan. Return pan to medium heat.
To heated pan add leeks, mushrooms, and white parts of green onions. Saute until leeks and mushrooms are very tender, 6 to 8 minutes.
Stir in thyme and salt and cook for 1 minute more.
Pour stock over the soup and bring to a simmer.
Add bay leaf, carrots, and cauliflower florets. Cover the soup and simmer until the vegetables are tender, ~15 minutes. (Reduce the heat as needed.)
Move the chowder off the heat and discard the bay leaf.
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.)
Taste the chowder and season with some salt and pepper, if needed. You can add some hot sauce if you’d like it spicy.
Enjoy the chowder topped with bacon and green parts of green onions.