with Cheddar Cheese and Chives
This creamy chowder gets its depth from nutty-sweet roasted cauliflower and salty bacon fat. Extra crunch from the seeds and bacon bits on top make it an unforgettable bowl of goodness! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Allergens
Utensils
Tags
Bacon Strips
100 g
Cauliflower
285 g
Russet Potato
1 unit(s)
Chicken Stock Powder
1 tbsp
Garlic, cloves
2 unit(s)
Yellow Onion
1 unit(s)
Seed Blend
28 g
Chives
7 g
White Cheddar Cheese, shredded
0.5 cup
Cream
56 mL
Pepper
0.125 tsp
Salt
0.125 tsp
- Heat a large pot over medium heat.
- While the pot heats, cut bacon into 1/4-inch pieces.
- When hot, add bacon to the dry pot. Cook, stirring occasionally, until crispy, 5-7 min.**
- Remove the pot from heat.
- Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving bacon fat in the pot.
- Meanwhile, on a clean cutting board, peel, then cut potato into 1/2-inch pieces.
- Cut cauliflower into 1/2-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- Add cauliflower to an unlined baking sheet.
- When bacon is done, add half the reserved bacon fat to the baking sheet with cauliflower. Reserve remaining bacon fat in the pot.
- Season cauliflower with salt and pepper, then toss to coat.
- Roast in the top of the oven, flipping halfway through, until tender and golden-brown, 14-16 min.
- Meanwhile, reheat the pot with reserved bacon fat over medium.
- When the pot is hot, add onions. Cook, stirring occasionally, until slightly softened, 1-2 min.
- Add garlic. Cook, stirring often, until fragrant, 30 sec.
- Add potatoes, stock powder and 1 1/2 cups (3 cups) water. Season with salt and pepper, to taste. Bring to a simmer over high.
- Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are fork-tender, 10-12 min.
- Remove the pot from heat.
- Add half the cauliflower. Carefully mash until chowder is mostly smooth or reaches desired consistency. (TIP: If you have an immersion blender, use it instead of a masher.)
- Add cheese, cream and remaining cauliflower.
- Return the pot to high. Cook, stirring often, until cheese melts and chowder thickens slightly, 2-3 min. (TIP: If chowder is too thick, add 1/4 cup waater at a time, until it reaches desired consistency.)
- Season with salt and pepper, to taste.
- Divide creamy chowder between bowls. Top with bacon.
- Sprinkle chives and seed blend over top.
660
kcal
Calories
46
g
Fat
21
g
Saturated Fat
44
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
22
g
Protein
100
mg
Cholesterol
1270
mg
Sodium
0.5
g
Trans Fat
1100
mg
Potassium
300
mg
Calcium
2.3
mg
Iron
