Even when I was a really picky eater, I loved clam chowder. It's so warm, creamy, and comforting. Now that I'm on this low-carb, keto diet, I'm wondering: is it possible to make a healthy chowder? It's so rich, it seems impossible that you could transform something that good into something low carb. I've been desperate for a comforting soup on these chilly nights, so luckily the recipe below really delivers!
There's no need for potatoes in this chowder when you use the oh-so-versatile cauliflower. It picks up the flavor of the bacon and the cream just as well as potatoes, I might never go back to the "traditional" method again! I like to top this chowder with cheddar cheese. It seems to meld especially well with the cauliflower flavor.
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Cauliflower Chowder
6
15 minutes
30 minutes
45 minutes
4 slices bacon, diced
2 tablespoons extra virgin olive oil
1 yellow onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
1 head cauliflower, chopped
1 bay leaf
pinch red chile flakes
4 cups chicken broth
1 cup skim milk
2 tablespoons cornstarch
1/4 cup water
Salt and pepper to taste
Freshly chopped parsley
Cheddar cheese garnish (optional)
In a large Dutch oven, heat the bacon over medium-high heat until crispy, about 8 minutes. Remove to a paper-towel lined plate and set aside.
Heat the olive oil over medium-high heat and add the onions. Cook until translucent, about 5 minutes.
Add the carrots and celery and cook until softened, about 10 minutes.
Add the cauliflower, bay leaf, and chili flakes and cook until softened, about 5 minutes.
Add the chicken broth and milk. Bring to a simmer and cook until the cauliflower is tender, about 15 minutes.
Meanwhile, in a small bowl, whisk the cornstarch into the water until no lumps remain.
When the cauliflower is cooked, add the cornstarch mixture to the soup and simmer until thickened. If the soup is too thick, add additional milk or water.
Season with salt and pepper to taste. Garnish each bowl with the crispy bacon, freshly chopped parsley, and cheddar cheese (if using).