Slow Cooker Cauliflower Chowder
- Slow Cooker Cauliflower Chowder
- Recipe
- Ingredients
- Instructions
Simply throw everything into the crockpot, blend and top with bacon and cheese. Healthy, hearty, easy and effortless!
Is it still soup weather? Because I promise you – it was pushing close to 90 degrees F today here in LA.
Needless to say, I still need a piping hot bowl of cauliflower chowder in this heat wave because I’ll take any excuse to consume bacon and cheese.
I just sprinkle on a little more than what’s appropriate for a “topping” portion.
See, even Butters agrees.
Just throw everything into your crockpot and let it do all the hard work for you. When ready to serve, blend (using a blender or immersion blender if you have one handy) and serve with desired (or really, extra) toppings, to taste.
Recipe
Yield: 8 servings
Prep: 15 minutes
Cook: 4 hours
Total: 4 hours
Ingredients
Instructions
1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Place cauliflower, leeks, onion, celery and garlic into a 6-qt slow cooker. Stir in chicken broth, thyme, bay leaf and 2 cups water; season with salt and pepper, to taste.
3. Cover and cook on low heat for 3-4 hours, or until vegetables are tender. Remove bay leaf’; puree with an immersion blender.
4. Stir in cheese and half and half.
5. Serve immediately, garnished with additional cheese, bacon and chives, if desired.
