Cauliflower Chowder Recipes

CAULIFLOWER CHOWDER

A real creamy cauliflower chowder that warms you to your bones. When your children are not fond of eating vegetables, this is a good way to have them enjoy their veggies!

Provided by Sylvia Arrowood

Categories Soups, Stews and Chili Recipes Chowders

Time 1h10m

Yield 6

Number Of Ingredients 9

Cauliflower Chowder image

Steps:

Melt margarine over medium heat in a Dutch oven. Add celery and onion and cook, stirring occasionally, for 5 minutes.
Pour vegetable broth and water into the Dutch oven and bring to a boil. Add cauliflower and potato; return to a boil. Reduce heat to low and let simmer until potato is tender, about 20 minutes.
Stir red peppers and evaporated milk into the simmering mixture and heat for 2 minutes more. Pour soup carefully into an electric blender or food processor and puree until smooth. Return soup to the Dutch oven and bring to a slow boil, stirring constantly, until thoroughly heated, about 5 minutes more.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 28.3 g, Cholesterol 12.2 mg, Fat 5.8 g, Fiber 5.2 g, Protein 7.8 g, SaturatedFat 2.4 g, Sodium 635.9 mg, Sugar 11.5 g

Ingredients

1 tablespoon margarine
2 stalks celery, chopped
1 small onion, chopped
28 ounces vegetable broth
1 ½ cups water
1 head cauliflower, finely chopped
1 large potato, peeled and chopped
1 (16 ounce) jar roasted red peppers, drained and chopped
1 cup evaporated milk

POTATO CAULIFLOWER CHOWDER

Delicious! I found this recipe in a Better Homes and Gardens 30 minute meals cookbook. It was easy to prepare. I doubled the recipe because you can never have enough soup!

Provided by Mom2Rose

Categories Chowders

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Potato Cauliflower Chowder image

Steps:

In a large saucepan or Dutch oven, cook onion in hot butter until tender.
Carefully add broth and potatoes.
Bring to boiling; reduce heat.
Cover and simmer for 6 minutes.
Add cauliflower and return to boiling; reduce heat.
Cover and simmer for 4 to 6 minutes or until vegetables are tender.
In a small bowl, whisk half-and-half into flour until smooth; add to soup mixture.
Cook and stir until mixture is thickened and bubbly.
Reduce heat to low. Add the shredded cheese, stirring until melted.
Do not allow mixture to boil.
Season to taste with salt and pepper.

Nutrition Facts : Calories 359.3, Fat 22.1, SaturatedFat 13.6, Cholesterol 66.5, Sodium 651, Carbohydrate 21.8, Fiber 2.3, Sugar 3.5, Protein 19

Ingredients

1 large onion, chopped
2 tablespoons butter
4 cups chicken broth or 4 cups vegetable broth
2 cups yukon gold potatoes or 2 cups white potatoes, peeled
2 1/2 cups cauliflower florets
1 cup light cream or 1 cup milk
2 tablespoons flour
2 1/2 cups shredded swiss cheese (10oz)
salt
pepper

CAULIFLOWER CLAM CHOWDER

This healthier take on clam chowder has fewer calories and less saturated fat than the original. Puréed cauliflower and potatoes keep it creamy while celery leaves and lemon zest balance each bite. Other healthy swaps: turkey bacon and low-sodium chicken broth replace regular bacon and clam juice.

Provided by lkb

Categories Clam Chowder

Time 45m

Yield 4

Number Of Ingredients 14

Cauliflower Clam Chowder image

Steps:

Heat oil in a large saucepan over medium heat. Add turkey bacon and cook until crisp, 4 to 6 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the saucepan.
Add onion and celery to the saucepan; cook over medium heat until onion is translucent, about 4 minutes. Add garlic; cook, stirring, 30 seconds more. Add chicken broth and potato; bring to a boil.
Reduce heat, cover, and simmer for 5 to 7 minutes. Add cauliflower and salt; simmer, stirring occasionally, until vegetables are just tender, about 5 minutes.
Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk and blend until very smooth, about 2 minutes.
Stir mixture back into the saucepan. Bring to a gentle simmer to heat through, about 2 minutes. Remove from heat. Stir in clams and lemon zest.
Sprinkle servings with pepper, bacon, and celery leaves.

Nutrition Facts : Calories 289.5 calories, Carbohydrate 25 g, Cholesterol 66.4 mg, Fat 9.2 g, Fiber 3.9 g, Protein 27.2 g, SaturatedFat 2.4 g, Sodium 743.3 mg

Ingredients

1 tablespoon olive oil
2 slices turkey bacon, chopped
½ cup chopped onion
½ cup sliced celery
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 medium russet potato, peeled and chopped
4 cups coarsely chopped cauliflower florets
¾ teaspoon salt
1 cup low-fat milk
1 (10 ounce) can whole baby clams, drained
1 teaspoon lemon zest
ground black pepper to taste
2 tablespoons fresh celery leaves

CRAB AND CAULIFLOWER CHOWDER

This recipe was discovered in BH&G's Appetizer's publication and is a delicious way to begin a festive meal. Or, make it for a special lunch or light dinner for yourself.

Provided by Geema

Categories Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Crab and Cauliflower Chowder image

Steps:

Place the cauliflower and water in a saucepan and bring to boiling.
Reduce heat and simmer, covered, about 4 minutes or just until crisp tender. Do not drain. Set aside.
Melt butter over medium heat and stir in the flour. Cook, stirring for 1 minute.
Add broth and milk and cook, stirring, until slightly thickened and bubbly.
stir in the undrained cauliflower, cream cheese, pimiento, parsley, chives and salt.
Stir over low heat until cream cheese melts.
Stir in the crabmeat and heat through, then add wine.
Serve sprinkled with more chives and parsley if desired.
You can make this ahead and store in the refrigerator for up to 2 days. Reheat gently and then serve.

Ingredients

2 cups cauliflower, cut into florets
1/2 cup water
3 tablespoons butter
3 tablespoons flour
1 (14 ounce) can vegetable broth
1 1/4 cups milk
1 (3 ounce) package cream cheese, cubed
2 tablespoons chopped pimiento
2 tablespoons fresh parsley, minced
1 tablespoon fresh chives, minced
1/4 teaspoon salt
1 cup crabmeat
1/4 cup dry white wine

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