Rainy days and Sundays are the perfect time to spend in the kitchen. That’s what I told myself yesterday after spending hours in mine trying to create a dairy-free, low carb chowder recipe that had minimal ingredients and tasted great.
To be honest, spending an afternoon in the kitchen is anything but a hardship for me because it is probably one of my happiest places. It doesn’t even have to be a “kitchen.” I’m just as happy standing in front of my BBQ or over a Coleman camp stove. So really it’s the act of cooking I love knowing that I am preparing a meal that is not only going to nourish me but whoever else I might be cooking for.
The fact of the matter is I set out to make a creamy chowder that didn’t have clams or potatoes. Mission accomplished I’d say!
I am sometimes skeptical of using coconut milk as a cow milk replacement but this time it worked. It’s also husband approved and let me tell you he is not an easy sell with new recipes.
You could easily make this a seafood chowder, chicken chowder or ham chowder. The choice is yours. Let your inner Julia Child free!
Prep time: 15 minutes
Cooking time: 35 minutes
Cauliflower and Bacon Chowder:
- 6 slices bacon, diced
- 1 medium yellow onion, diced
- 3 stalks celery, chopped
- 2 medium carrots, diced
- 1 small or 1/2 of a large head of cauliflower cut into bite size pieces
- 3 cups organic chicken broth
- 1 cup coconut milk
- 1 teaspoon Italian herbs
- 1/4 teaspoon chipotle chili powder
- 1 teaspoon fish sauce
- Salt and pepper to taste
- Add bacon to large pot and turn heat onto to medium.
- Cook 3 – 4 minutes or until well done but not crisp.
- Remove bacon from pot with slotted spoon and place on plate with paper towel to absorb fat.
- Pour off excess bacon fat leaving approximately 1 tablespoon in pot.
- Add the onion, celery and carrots to pot and cook until tender.
- Add cauliflower, chicken broth and coconut milk to pot.
- Stir in herbs, chili powder and salt and pepper.
- Turn heat to medium high. Bring soup to a gentle boil and then reduce heat to low.
- Simmer soup for 10 minutes or until cauliflower is fork tender.
- Add bacon to soup and stir.
- Garnish with parsley or micro greens.