Bacon Cauliflower Chowder

Bacon Cauliflower Chowder


  • 2 Tbsp Vegan Butter

  • 3 Cloves Garlic, minced

  • 1 Medium Onion, minced

  • 3 Carrots, diced

  • 1 Head Cauliflower, chopped

  • 6 Tbsp GF 1to1 Flour (I use Bob's Red Mill)

  • 32 oz Chicken Stock

  • 1 C Coconut Milk

  • 1 C Frozen Corn

  • 2 Bay Leaves

  • 1/2 tsp Curry Powder, optional

  • 1 tsp Cayenne Pepper, optional

  • Salt & Pepper

  • 1/2 lb Bacon, cooked and crumbled

Melt butter over medium heat in a large pot or dutch oven. Add the garlic, onion and carrots. Cook about 5 minutes until softened. Add in the cauliflower and cook about 5 minutes, stirring occasionally. Add the flour, stir in well. Add a little of the chicken stock to the flour mixture. Whisk together. Add the remaining liquid, stock & milk and whisk well so there are no flour lumps. Add frozen corn, bay leaves and spices. You could also add any other vegetables you like at this point. Add a bit of salt. Bring to boil. Then lower heat to simmer. Cook for about 15-20 minutes. Season with salt and pepper to taste. Mix in bacon, reserving a little for garnish if you'd like. Serve immediately. Refrigerate leftovers up to 3 days.

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