Cauliflower Chowder



I came across a large bag of finely chopped cauliflower in my freezer a few weeks ago.
We'd bought too much for the antipasto we made before Christmas and
I'd bagged up the remainder thinking I could use it in soup.
So that's what I did and it was delicious!
It's  hearty, healthy and satisfying!

  • 1 1/2 cups finely diced cooked farmer sausage *
  • 2 tablespoons unsalted butter
  • 1 onion chopped
  • 1 large clove garlic, minced
  • 2 carrots, peeled and diced
  • 1 large stalk celery, diced
  • 4 cups chicken broth
  • 1 cup half and half cream or whipping cream** 
  • 1 head cauliflower, finely chopped ( about 4 cups)
  • 1 bay leaf
  • salt and seasoned pepper (like Montreal steak spice)
  • 2 tablespoons fresh parsley, chopped
  1. Saute onion garlic, carrots and celery in butter until vegetables begin to soften.
  2. Place vegetables in large soup pot and add cauliflower, bay leaf and chicken broth.
  3. Bring to a boil and simmer over medium low heat until cauliflower is softened. 
  4. Taste chowder and add seasoned pepper and salt if needed.
  5. Garnish with fresh parsley if desired.
Notes:
*You can replace the farmer sausage with 1 cup crumbled, pre-fried bacon
**You can replace the cream with 2% milk if you like but you may need to thicken the soup with milk and flour blended together. Add thickening and stir as you bring it back to a boil. Simmer a few minutes, stirring well.

6 comments:

  1. This looks like my kind of soup, Bev. Thanks for the great recipe!

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  2. Yum - that sure looks delicious! I have a head of cauliflower in my fridge begging to be made into this soup.

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  3. I had a head of cauliflower in my freezer so I made this soup for lunch today. It was delicious!
    Thank you for the recipe Bev.

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  4. Do you ever use latose free milk or cream in your soup recipes?

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  5. Where do you put in the farmer's sausage?

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    Replies
    1. You can add it with the cauliflower. Thanks for bringing the omission to my attention. I'll add it to the instructions.

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