Cheesy Bacon Cauliflower Chowder Recipes

BACON-CHEDDAR CAULIFLOWER CHOWDER

Bacon-Cheddar Cauliflower Chowder image

A quick, low-carb chowder. This soup is wonderfully smooth and filling, and thoroughly enjoyed at my house. Serve as is, or garnish with green onion or parsley.

Provided by Jessica Willis

Categories Soups, Stews and Chili Recipes Chowders

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

8 strips bacon
1 stalk celery, finely chopped
2 tablespoons minced fresh garlic
5 cups finely chopped cauliflower
2 tablespoons water
1 teaspoon onion powder
2 cups milk
2 cups chicken broth, divided
3 dashes hot sauce, or to taste
2 tablespoons flour
2 cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

Steps:

Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 9.6 g, Cholesterol 52.8 mg, Fat 16.8 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 9.3 g, Sodium 796.4 mg, Sugar 5 g

BACON, BLUE CHEESE, CAULIFLOWER CHOWDER

Bacon, Blue Cheese, Cauliflower Chowder image

I use this as a low carb meal, using cawliflower. But you can easily substitute diced cooked potatoes. Enjoy.

Provided by Shirl

Categories Chowders

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

1 lb bacon
1 large head cauliflower
1 yellow onion
1 tablespoon garlic powder
1 tablespoon thyme
2 bay leaves
2 leeks
1/4 cup carrot
5 cups mushrooms
60 ounces chicken broth
1 quart half-and-half
10 ounces blue cheese
pepper

Steps:

Cut bacon into small pieces. In large stock pot over medium heat cook bacon until crisp. Drain off fat.
Chop onions, slice leeks lengthwise clean and chop. Add onions,leeks, thyme, bay leaves and garlic to pot with bacon. Saute until onions are translucent.
Cut cauliflower into small florets, grate carrots and slice mushrooms. Add florets, carrots and mushrooms to pot and saute for 5-10 minutes.
Add chicken broth and cook until vegetables are done.
Add blue cheese and cook until blue cheese melts.
Pour in half and half turn heat to low and cook approx 10-15 minutes until heated throughly.
I have been known to add any kind of fish that will hold together. Delicious on a cold rainy night. This makes a big batch, but when i fix it we have it for dinner then lunch the next day.

Nutrition Facts : Calories 511.8, Fat 41.2, SaturatedFat 19.4, Cholesterol 88, Sodium 1407.4, Carbohydrate 15.7, Fiber 2.7, Sugar 4.5, Protein 21.2

BACON-CHEDDAR CAULIFLOWER CHOWDER

Bacon-Cheddar Cauliflower Chowder image

Make and share this Bacon-Cheddar Cauliflower Chowder recipe from Food.com.

Provided by sthies_10059370

Categories Chowders

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

8 slices center-cut bacon, chopped (half used for garnish)
1/2 small onions, chopped or 1 teaspoon onion powder
1 celery, chopped
2 garlic cloves, minced
salt & pepper
4 cups grated cauliflower or 1/2 large cauliflower head
2 tablespoons water
2 tablespoons flour
2 cups 2% low-fat milk
2 cups chicken broth, divided
3 -4 dashes hot sauce (or more or less)
2 1/2 cups shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)

Steps:

Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
NOTE: Use a food processor's chopping and grating blades to make prepping veggies and cheese a breeze.

Nutrition Facts : Calories 206.7, Fat 13.4, SaturatedFat 8.3, Cholesterol 42, Sodium 455.7, Carbohydrate 8.6, Fiber 1.3, Sugar 4.8, Protein 13.4

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