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Author Notes: Although there are several veggies in this recipe, it is truly an easy one to prepare. In this preparation I have omitted any use of dairy (cream) simply by liquifying cauliflower that has softened in broth, and simmered the vegetables in the chowder to finish. —Chef_BZ
- 6 Bacon Slices
- 1 Medium (2 Lb) Head of Cauliflower, cut into florets
- 6 cups Vegetable (Chicken) Stock
- 2 teaspoons Garlic Powder
- 1/2 teaspoon Celery Seed
- 1/4 teaspoon Nutmeg
- 1/8 teaspoon Cayenne Pepper
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 Large Red Bell Pepper, chopped
- 1 Large White Onion, chopped
- 3 Large Potatoes, peeled and chopped
- 2 cups Corn
- 2 Bay Leaves
- Bring a large stockpot to medium heat and cook the bacon for 7 minutes, turning to cook all sides. Remove bacon from heat to a cutting board.
- Add vegetable (or chicken) stock to the pot and turn heat to high. Add the cauliflower, garlic powder, celery seed, nutmeg, cayenne, salt and pepper, and stir well to combine. Cover the pot and reduce heat to medium. Simmer for 20 minutes.
- Transfer the contents in two batches to a blender and blend until liquefied.
- Transfer the blended cauliflower back to the pot, adding the peppers, onions, potatoes and corn. Chop the bacon into small pieces and add to the pot. Stir the contents well to combine and bring to a boil. Cover and reduce heat to medium-low. Allow to simmer for 20 minutes and remove the pot from heat.
- The chowder will be very hot when serving as the thickness of the cauliflower base seems to retain the heat well. Enjoy!!