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Name: Cauliflower Cheese Summer Chowder
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8
Cuisine: American
Ingredients: 1 Head Cauliflower Cut into florrets; 4-6 Slices Bacon Cooked and crumbled; 3 Cloves Garlic Minced; 2 Stalks Celery Chopped; 1 Yellow Onion Finely Chopped; 4 Cups Chicken broth; 2 Cups Sharp Cheddar cheese Grated and divided; 1/2 Cup Heavy cream; 1 Bay leaf; 1/2 teaspoon Dried Thyme; 1/2 teaspoon Rosemary Minced; Kosher salt and ground pepper To taste; Fresh chives Minced for garnish; Oyster Crackers For garnish

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INGREDIENTS

1 Head Cauliflower ; Cut into florrets
4-6 Slices Bacon ; Cooked and crumbled
3 Cloves Garlic ; Minced
2 Stalks Celery ; Chopped
1 Yellow Onion ; Finely Chopped
4 Cups Chicken broth
2 Cups Sharp Cheddar cheese ; Grated and divided
1/2 Cup Heavy cream
1 Bay leaf
1/2 teaspoon Dried Thyme
1/2 teaspoon Rosemary ; Minced
Kosher salt and ground pepper ; To taste
Fresh chives ; Minced for garnish
Oyster Crackers ; For garnish

INSTRUCTIONS

1. Place cauliflower florets, garlic, celery, and onions in a large slow cooker. Pour in chicken broth and 2 cups of water.

2. Then add Rosemary's thyme, and bay leaf.

3. Season generously with salt and pepper. Cover slow cooker and cook on high for 1-2 hours or on low for 3-4 hours. Vegetables should be tender.

4. Remove and discard bay leaf. Then, working in batches, transfer soup to a large blender or food processor and pulse until desired consistency is reached. Return to slow cooker and mix in heavy cream and 1 1/2 cups cheddar cheese, stirring until smooth,

5. Taste and adjust seasoning if necessary.

6. Ladle soup into bowls and garnish with crumbled bacon,

NOTES

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Cauliflower Cheese Summer Chowder

1 Head Cauliflower Cut into florrets
4-6 Slices Bacon Cooked and crumbled
3 Cloves Garlic Minced
2 Stalks Celery Chopped
1 Yellow Onion Finely Chopped
4 Cups Chicken broth
2 Cups Sharp Cheddar cheese Grated and divided
1/2 Cup Heavy cream
1 Bay leaf
1/2 teaspoon Dried Thyme
1/2 teaspoon Rosemary Minced
 Kosher salt and ground pepper To taste
 Fresh chives Minced for garnish
 Oyster Crackers For garnish

1.  Place cauliflower florets, garlic, celery, and onions in a large slow cooker.  Pour in chicken broth and 2 cups of water.
2.  Then add Rosemary's thyme, and bay leaf.
3.  Season generously with salt and pepper.  Cover slow cooker and cook on high for 1-2 hours or on low for 3-4 hours.  Vegetables should be tender.
4.  Remove and discard bay leaf.  Then, working in batches, transfer soup to a large blender or food processor and pulse until desired consistency is reached.  Return to slow cooker and mix in heavy cream and 1 1/2 cups cheddar cheese, stirring until smooth,
5.  Taste and adjust seasoning if necessary.
6.  Ladle soup into bowls and garnish with crumbled bacon,

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Nutrition

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Serving Size: 1 Serving (752g)
Recipe Makes: 8 Servings

Calories: 1506
Calories from Fat: 956 (63%)

Amt Per Serving		% DV

	Total Fat 106.2g	142 %
	Saturated Fat 35.1g	176 %
	Monounsaturated Fat 42.2g
	Polyunsanturated Fat 20.3g
Cholesterol 504.8mg		155 %
Sodium 687mg		24 %
Potassium 1470.5mg		39 %
Total Carbohydrate 6.9g		2 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 4.5g
Protein 124.2g		177 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1506

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