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Cauliflower Bacon Chowder

Ingredients
  

  • 3/4 head cauliflower, chopped into small pieces
  • 1 L gluten free chicken broth
  • 5-6 slices thick bacon, chopped
  • 1/2 cup celery, chopped
  • 1 shallot, finely chopped
  • 1 cup frozen corn
  • 1/2 cup cream

Instructions
 

  • In a frying pan add the chopped bacon, celery and chopped shallot and cook until crispy.
  • Drain excess fat and remove from heat.
  • Add bacon mixture to a medium soup pot.
  • Add the chicken broth and chopped cauliflower and turn heat to medium for 5 minutes.
  • Stir, cover pot and turn heat to low.
  • Let soup simmer for 40 minutes.
  • Add the corn and cook for another 15 minutes.
  • Use an immersion blender to purée half of the soup.
  • Add cream and stir into soup.
  • Remove from heat and serve.
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