Hi my loves!
During the winter, I love hearty soups, but I still love to enjoy soup in the warmer months as well! Usually, I gravitate more toward less-dense soups that are loaded with veggies to keep me feeling light and fresh! Nothing is worse than feeling weighed down on a hot, summer day!
I love chowders in the winter, and they’re typically a heartier soup, but I created a recipe to help keep it light (by eliminating the butter, flour and potatoes in the traditional recipes)! Not only is this recipe much lighter, but it’s significantly healthier too! It’s full of fiber, vitamins and tons of tasty goodness!
- 1 head of cauliflower, chopped
- 1 qt. of broth (chicken, beef, veggie, etc.)
- 3 large celery stalks, chopped
- 3 large carrots, chopped
- 4 ears of corn
- 1 small white onion, pealed and diced
- 1 tbsp. minced garlic
- 2 tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. thyme
- 2 bay leaves
- Uncured turkey bacon, crumbled (optional)
- Green onion, chopped (optional)
First, chop the head of cauliflower and throw it in a pot. Add the broth to the same pot as the cauliflower and bring to a boil. Once boiling, turn the heat to low and let simmer for 20 minutes or until the cauliflower is soft and some of the broth has evaporated.
While the cauliflower and broth are boiling, chop the celery, carrots, onion and garlic. Add them to a pan with the olive oil, stir and cover. Stir occasionally, until veggies are tender.
Once the cauliflower is tender, add the cauliflower and broth to a blender and blend until smooth. Add the cauliflower puree back into the pot, leaving the stove on low.
Add the celery, carrots, onion and garlic to the cauliflower puree. Add the bay leaves, salt, pepper and thyme as well.
Begin to chop the corn kernels off the ear of corn and add it to the rest of the chowder mixture. Continue to cook for about 5 more minutes.
Ladle the chowder into a bowl, top with crumbled bacon, green onion and cheddar cheese.