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
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
CAULIFLOWER CHOWDER
Make and share this Cauliflower Chowder recipe from Food.com.
Provided by Blayke Humphrey
Categories Cauliflower
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Sautee onion and garlic in bacon and pan drippings until onion is translucent. Roughly chop cauliflower and carrot and add to pan and sautee on medium for 5 minutes.
- Add mace, sumac, and aleppo pepper. Add stock and cook for 30 mins on low covered.
- add milk and simmer for 15 minutes adding salt and pepper to taste.
- serve in bowls topped with cheese and croutons.
Nutrition Facts : Calories 139.7, Fat 6.1, SaturatedFat 2.8, Cholesterol 16.5, Sodium 225.2, Carbohydrate 15.2, Fiber 2.6, Sugar 4.4, Protein 7.5
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
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
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- Arrange the chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with the olive oil, season with a pinch of salt and pepper, and toss to coat. Spread into a single layer. Roast for 20 to 25 minutes, stirring once halfway through. Set aside to cool. When cool enough to handle, remove the garlic from its skin and finely chop.
- In a large pot, melt the butter over medium-high heat. Add the onion and cook for 2 to 3 minutes, until just beginning to soften. Add the carrots and celery, and cook for 5 minutes, stirring occasionally. Stir in the chopped garlic, cauliflower, bay leaf, and thyme. Sprinkle the flour over the vegetables and mix to combine.
- Cook until the flour disappears, about 2 minutes. Pour in the broth, stir, and bring to a simmer. Cook for 10 minutes. Stir in the milk and cheese, and continue mixing until the cheese is melted and the chowder is creamy, 2 to 3 minutes. Discard the bay leaf. If you'd like your soup thicker or creamier, use an immersion blender to puree it until it reaches your desired consistency (Alternatively, you can ladle a few scoops into a blender and puree a few batches. Be careful not to fill your blender more than halfway, as hot liquids like to splatter). Season with salt and pepper to taste. Ladle the chowder into bowls, and serve warm.
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