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Jenna’s Creamy Cauliflower Chowder

1/4 cup Kerry Gold Butter

4 Slices of bacon chopped

2 Tsp garlic minced

1 Onion diced

2 Celery stalks diced

3 Tsp Xanthum Gum (or enough to make it as thick as you would like)

32 oz Organic chicken broth

1 cup heavy cream (no carb)

1 head of cauliflower rough chop

1-2 bay leaves

2 green onion (just top green part for garnish)

Salt & Pepper to taste

Cook bacon in large heavy stock pot till crispy. Remove bacon. Add butter to pot and melt over medium heat. Then add garlic,onion and celery. Cook stirring occasionally till tender about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally till crisp-tender around 4 minutes. Whisk in Xanthum Gum until slightly thickened. Gradually whisk in chicken broth and cream till it thickens up a bit again. Bring to boil then reduce heat and simmer until cauliflower is tender. Add salt and pepper. If chowder is too thick add more cream or broth. If it needs to be thicker add a little more Xanthum Gum a little at a time to desired consistency. Garnish with crumbled bacon and green onion. Makes 6 servings.

Macros vary by brand place into my fitnes pal recipe creator for accurate macros.

This is one of the heavy stock pots I have. Picture is a link if interested.