You must try this delish dish! Perfect for chilly weather 🙂
I love potatoes, so changing from a high-carb plan to a low-carb one wasn’t easy.
Discovering cauliflower as a chunky, amenable solution to creamy soups and for other purposes, coupled with the ease of use the crock pot provides as months grow more chilly, makes for delectable and chunky vegetable soups and chowders, like this one. The pictures speak for themselves. This is good stuff!
Can be prepared in a crock pot or on the stove.
1 pint half-and-half
1 cup organic chicken broth
1-16 oz bag frozen cauliflower
1/4 cup chopped red onion*
2 slices cooked bacon bits
1 tsp salt
2 tsp parsley
1/4 tsp thyme
1/8 tsp pepper
1 clove garlic, minced
1 can of clams/juice optional**
Prepare cauliflower according to package instructions. Drain. Cube when possible, leaving smaller chunks, but chunks nonetheless.
For crock pot:
In a crockpot, add all ingredients. Cook in a 2 qt bowl on a medium setting for 2-4 hours, or until onion is softened.
For stove-top preparation:
In a saucepan on medium heat, soften onion in chicken broth until transparent. Add thicknthin/not starch. Stir. Add half-and-half and spices. Stir until half-and-half comes to a near boil, stirring constantly. Add bacon and cauliflower, and stir, reducing the heat to low/simmer. Keep an eye on dairy in the pan, to keep scorch from occurring.
For both recipes, serve warm.
*If using crockpot, you need not pre-cook onions to soften. On-stove cooks need to soften the onions on the stove by cooking in broth prior to adding other ingredients.
**If clams are added, add juice to the chicken broth, and add diced clams with the cauliflower.
Makes six, one-cup servings at 5.3 carbs per cup and 300 calories per serving.