A Cauliflower Chowder for a cold wet day . . .

 

Well, I think March is going out like a Lion.  We have had a few miserably wet and cold days this week.   Soup days I call them.  Days when you just can't seem to get warm. Brrrr . . . the damp it gets right into your bones.



We've been doing our spring cleaning as well, sorting out cupboards and such, so quick and easy meals have been the order of the day these last couple days.   Something warming and quick and easy like this delicious Cauliflower Chowder!

 

Delicious with the addition of some chopped carrot, celery, onion and garlic . . .  the vegetable all left chunky.  It's surprisingly quite filling when served with some crusty rolls.



A bit of bacon crumbled over the top is a nice final touch, along with some chopped parsley.  I also like to add a grating of strong cheddar cheese, coz I'm a glutton like that you know . . .bacon and cheese are final touches that turn even the simplest meals into a feast!

 

*Cauliflower Chowder*

Serves 4
Printable Recipe

A creamy delicious chowder for those early spring days when the cold wind still leaves a chill in the air!

4 slices of streaky bacon diced

2 TBS butter

2 cloves of garlic, peeled and minced

1 onion, peeled and diced

2 carrots, peeled and diced

2 stalks of celery, diced

35g of plain flour (1/4 cup)

900 ml of chicken broth (4 cups)

225ml of milk (1 cup)

1 medium to large head cauliflower, chopped roughly

1 bay leaf

fine sea salt and freshly ground black pepper to taste

a small handful of fresh flat leaf parsley , chopped  

Heat a large pot over medium high heat.  Add the bacon and cook, stirring occasionally, until crispy and brown.  Remove with a slotted spoon and set aside to drain on some paper towels.  Add the butter, along with the garlic, onion, carrots and celery.  Cook, stirring, over medium low heat,  until tender, about  3 to 4 minutes, without colouring.  Whisk in the flour and cook for about a minute.  

Gradually whisk in the chicken broth and milk.  Whisk constantly until the mixture thickens slightly.   Stir in the cauliflower and bay leaf.   Bring to the boil, then reduce to a low simmer and cooil the cauliflower is tender, about 15 minutes.   Season to taste with some salt and pepper.   You may thin the chowder with a bit of stock or milk if you feel it is too thick.   Serve hot, ladled into heated bowls, with the crispy bacon bits and parsley sprinkled on top.  

Note:  I like to grate a bit of fresh cheddar on top of mine before I add the parsley and bacon.  It's not necessary, but adds a lovely touch and another depth of flavour. 

Some tasty tips - Chop your vegetables coarsely so that you have a mix of hearty textures in the soup.  I always like to mash it lightly just before serving, so that you get an added density, but you still have lots of bite worthy chunks.  This is a great low carb soup for those who are into that sort of thing!