Bacon, Blue Cheese, Cauliflower Chowder |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I use this as a low carb meal, using cawliflower. But you can easily substitute diced cooked potatoes. Enjoy. 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 |
Directions:
1. Cut bacon into small pieces. In large stock pot over medium heat cook bacon until crisp. Drain off fat.
2. 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.
3. Cut cauliflower into small florets, grate carrots and slice mushrooms. Add florets, carrots and mushrooms to pot and saute for 5-10 minutes.
4. Add chicken broth and cook until vegetables are done.
5. Add blue cheese and cook until blue cheese melts.
6. Pour in half and half turn heat to low and cook approx 10-15 minutes until heated throughly.
7. 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.
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