Cauliflower Corn Chowder With Bacon Chive Pancakes Recipes

BACON-CHEDDAR CAULIFLOWER CHOWDER

Bacon-Cheddar Cauliflower Chowder image

A quick, low-carb chowder. This soup is wonderfully smooth and filling, and thoroughly enjoyed at my house. Serve as is, or garnish with green onion or parsley.

Provided by Jessica Willis

Categories Soups, Stews and Chili Recipes Chowders

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

8 strips bacon
1 stalk celery, finely chopped
2 tablespoons minced fresh garlic
5 cups finely chopped cauliflower
2 tablespoons water
1 teaspoon onion powder
2 cups milk
2 cups chicken broth, divided
3 dashes hot sauce, or to taste
2 tablespoons flour
2 cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

Steps:

Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 9.6 g, Cholesterol 52.8 mg, Fat 16.8 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 9.3 g, Sodium 796.4 mg, Sugar 5 g

CAULIFLOWER-CORN CHOWDER WITH BACON & CHIVE PANCAKES

Cauliflower-Corn Chowder With Bacon & Chive Pancakes image

Make and share this Cauliflower-Corn Chowder With Bacon & Chive Pancakes recipe from Food.com.

Provided by Latchy

Categories Chowders

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

20 g butter
2 medium yellow onions, chopped coarsely
2 tablespoons plain flour
1 kg cauliflower, chopped coarsely
6 cups chicken stock
1 (420 g) can creamed corn
2 bacon, rashers chopped finely
110 g self-raising flour
2 eggs, beaten lightly
125 ml milk
2 tablespoons finely chopped chives

Steps:

Heat butter in a large pan; cook onion, stirring until soft.
Add flour; cook, stirring 1 minute.
Add cauliflower and stock, bring to boil; simmer, covered about 30 minutes or until cauliflower is soft.
Blend or process the mixture, in batches until puréed.
Return chowder to pan, stir in the corn; stir until hot.
Serve with the Pancakes.
BACON & CHIVE PANCAKES: Cook bacon, stirring in a medium heated pan until browned and crisp, drain on absorbent paper.
Place the flour in a bowl and gradually whisk in combined eggs and milk until mixture is smooth; stir in the bacon and chives.
Reheat the same pan the bacon was cooked in and pour in 1/4 cup of batter for each pancake, cook until browned lightly on each side.
Repeat until all batter is used.

Nutrition Facts : Calories 494.2, Fat 13, SaturatedFat 5.4, Cholesterol 131.5, Sodium 1318.7, Carbohydrate 75.5, Fiber 9.2, Sugar 17.7, Protein 23.7

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