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 dinner. 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. Ingredients: Cauliflower • Russet potato • Yellow onion • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Chives • Garlic.
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.
690
kcal
Calories
49
g
Fat
21
g
Saturated Fat
47
g
Carbohydrate
13
g
Sugar
6
g
Dietary Fiber
23
g
Protein
105
mg
Cholesterol
1270
mg
Sodium
0.5
g
Trans Fat
1100
mg
Potassium
300
mg
Calcium
2.3
mg
Iron
