Riced Cauliflower Bacon Chowder
10
Minutes
Prep Time
50
Minutes
Cooking Time
60
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Riced Cauliflower
- 3 Harvest Fresh Nantes Carrots, Chopped
- 3 Potatoes, cubed
- 2 Celery, stalks, chopped
- 1 Large Onion, Sliced
- 2 Garlic cloves
- 6 Slices Bacon, pieces
- 4 Cups. Vegetable broth
- ¼ Cup. Milk
- 3 Tbsp. Flour, all purpose
- 3 Bay leaves
- Salt and Pepper to Taste
- Shredded cheese, garnish
Directions
- In a large pot, on medium heat, add bacon, cook until crisp.
- On a plate, place a paper towel and add bacon on top. Set aside.
- Using the same pot, leaving the oil from the bacon, add potatoes and cook for 15 minutes.
- Add, celery, carrots, onions, and cook for 5 minutes, add garlic, mix well, then add flour, until all combined.
- Add in Riced Cauliflower, mix well, add broth, milk, salt, pepper, and bay leaves, mix well, then bring pot to a boil, and bring down to simmer for 15 minutes.
- Remove from heat and add bacon. Garnish with shredded cheese, and ready to serve.
What You Need
