Cauliflower Cheese Summer Chowder
Try this Cauliflower Cheese Summer Chowder recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 2 hours and 15 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
contains red meat
contains fish
contains dairy
- 1 bay leaf
- 3 cloves garlic minced
- 4 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream
- 2 stalks celery chopped
- kosher salt and ground pepper to taste
- 1 yellow onion finely chopped
- 1 head cauliflower cut into florrets
- 4-6 slices bacon cooked and crumbled
- 2 cups sharp cheddar cheese grated and divided
- 1/2 teaspoon rosemary minced
- fresh chives minced for garnish
- oyster crackers for garnish
- Carbohydrate 6.8671243752644 g
- Cholesterol 504.839375012983 mg
- Fat 106.199460941006 g
- Fiber 2.32690625429153 g
- Protein 124.234299687694 g
- Saturated Fat 35.1415414813494 g
- Serving Size 1 1 Serving (752g)
- Sodium 686.997677086935 mg
- Sugar 4.54021812097287 g
- Trans Fat 8.59565241684749 g
- Calories 1506 calories
1. Place cauliflower florets, garlic, celery, and onions in a large slow cooker. Pour in chicken broth and 2 cups of water. 2. Then add Rosemary's thyme, and bay leaf. 3. Season generously with salt and pepper. Cover slow cooker and cook on high for 1-2 hours or on low for 3-4 hours. Vegetables should be tender. 4. Remove and discard bay leaf. Then, working in batches, transfer soup to a large blender or food processor and pulse until desired consistency is reached. Return to slow cooker and mix in heavy cream and 1 1/2 cups cheddar cheese, stirring until smooth, 5. Taste and adjust seasoning if necessary. 6. Ladle soup into bowls and garnish with crumbled bacon,
