Smokey Cauliflower Chowder

This Smokey Cauliflower Chowder is full of delicious smokey flavor.  It’s perfect for a quick and tasty soup & salad lunch or dinner.

What started out as a craving for potato leek soup or some kind of a loaded baked potato soup quickly turned into a version made cauliflower to keep it a little more on the lower carb side.  Then I thought why not add a little more zip? So in went the spices… cumin, smoked paprika, chipotle powder and what the heck, I even tossed in a can of diced green chiles while I was at it.  I’m so glad I strayed from my original plan, this soup/chowder turned out fantastic!

Is is chilly where you are? If so and you want something to warm you up I suggest you give this Smokey Cauliflower Chowder a try!  I loved it and I’m sure you will love it too!

Smokey Cauliflower Chowder

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Ingredients

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• 1 head cauliflower, cut up into bite size pieces
• 4 slices thick cut bacon (cook a couple more pieces if you want to garnish with bacon)
• 1 C. diced yellow onion
• 1 C. diced carrots
• 1 C. diced celery
• 2 cloves garlic, chopped
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. oregano
• 1/4 tsp. smoked paprika
• 1/4 tsp. chipotle powder
• 1/2 tsp. cumin
• 1 sm. can chopped green chiles
• 4 C. chicken stock
• 1 C. shredded sharp cheddar cheese
• 1/4 C. cream cheese

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Instructions

1. Dice bacon and add to large soup pot. Cook bacon until crisp. Remove to paper towel to drain. Drain grease but leave 1-2 tablespoons in the pan. (Alternatively, you could remove all the grease and cook the veggies in olive oil or butter if you prefer but I like bacon!)
2. Add onions, carrots, celery, garlic, salt and pepper and saute until they start to soften, being careful not to burn the garlic. Add green chiles, oregano, paprika, chipotle and cumin and continue to cook another minute.
3. Add chicken stock and cauliflower. Bring to a boil, reduce heat and simmer until cauliflower is tender, about 10 minutes. Add bacon to soup during the last minute or two.
4. With an immersion blender (or regular blender) blend the soup to desired consistency. I like to just partially blend the soup so there’s still some texture to the soup.
5. Stir in cheddar cheese and cream cheese to melt.
6. Serve topped with additional shredded cheese, crumbled bacon bits, and even sliced green onions or chives, if desired.

Equipment

Immersion Blender

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