It is literally freezing in Atlanta at the moment and other than hunkering down with blankets and a Roseanne marathon on Netflix, there is nothing I like more than a comforting chowder to chase the chill away. I first made this chowder last year during Snowpocalypse 2014 and it kept me warm and happy when the city was iced in.
Originally published on Iowa Girl Eats, one of my favorite food blogs, this chowder is a great low carb version of baked potato soup. While not completely guilt free (hello, bacon) it’s a great way to sneak in some veggies without giving up the decadent taste and velvety texture you crave.
While this chowder is enough to keep you warm for days, I found that I was left with half a head of cauliflower, half a package of bacon, and plenty of room left in my pot. In the future, I would go ahead and double the recipe and freeze the leftover chowder.
- 8 slices center-cut bacon, chopped
- ½ small onion, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- salt & pepper
- 4 cups shredded or grated cauliflower (about half of a large head)
- 2 Tablespoons water
- 2 Tablespoons flour
- 2 cups reduced sodium chicken broth, divided
- 2 cups 2% milk
- 3-4 dashes hot sauce (or to taste)
- 2-1/2 cups (12oz) shredded sharp cheddar cheese
- 2 green onions, chopped (optional)
- Whisk together flour and ¼ cup chicken broth in a small bowl. Set aside.
- Saute bacon in a large soup pot over medium heat until crisp. Transfer bacon to a paper towel lined plate, reserving 1 Tablespoon of bacon drippings in the pot..
- Add chopped onion, celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
- Add cauliflower 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.