White Cauliflower Chowder
Ingredients
- 4 slice cooked bacon
- 2 clove garlic
- 1 medium onion
- 2 medium carrot
- 2 stalk celery
- 2 tablespoon butter, unsalted
- 1 head medium (5-6″ dia.) cauliflower
- 1 each bay leaf
- 1/4 cup flour, whole wheat
- 4 cup chicken broth, low-sodium
- 1 cup milk
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
Serve With
- 2 cup grapes
Instructions
- Cook bacon in a skillet over medium heat until crispy; drain off any fat, crumble, and set aside.
- Mince garlic, dice onion, peel and dice carrots, and dice celery; set all aside.
- Melt butter in a large stock pot over medium heat. Add veggies and sauté for 3-4 minutes. Chop cauliflower into smaller pieces and add to pot along with bay leaf. Cook for 3-4 minutes, stirring occasionally. Cauliflower should begin to soften.
- Stir in flour and cook for 1 minute. It will begin to brown as it cooks. Slowly stir in broth and milk and cook while stirring constantly for 3-4 minutes. Liquid will begin to thicken.
- Increase heat to allow liquid to boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper.
- Top with crumbled bacon and serve grapes on the side.
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Nutrition
Calories: 402kcal | Carbohydrates: 40g | Protein: 21g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 728mg | Fiber: 6g | Sugar: 21g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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