Cauliflower Chowder (with vegan option)

It finally snowed here in Utah, after what seemed to be the warmest fall I can remember. Don't get me wrong, I absolutely loved the warmer weather, but we desperately need the moisture and who doesn't like a white Christmas? It wasn't enough to stick in the valley, but the weather seems to be shifting, and more snow is in the forecast.

Speaking of cold weather, It's chowdah season! The season of hearty, rich soups to fill us up and warm our bellies. But to keep those bellies looking lean during this time of excess, I came up with a healthier version of the traditional potato variety of chowder. Cauliflower is a great alternative to starchy potatoes when you're eating clean. The taste and texture are very similar, giving heartiness to this soup without the carbs. There's also a vegan alternative below.

Cauliflower Chowder

Ingredients:

·      1/2 lb. bacon or turkey bacon, diced 

·      1 head cauliflower, leaves removed and cut into bite sized pieces

·      2 tablespoons butter 

·      2 cloves garlic, minced

·      1 yellow onion, diced

·      1 red bell pepper, sectioned and diced

·      2 carrots, peeled and diced

·      2 stalks celery, diced

·      1/4 cup all-purpose flour

·      32 oz Chicken Stock

·      1 cup skim milk

·      1 head cauliflower, leaves removed and cut into bite sized pieces

·      1 bay leaf

·      Sea salt and freshly ground black pepper, to taste

·      2 tablespoons chopped fresh parsley leaves

Directions:

1.  Heat a large stockpot over medium-high heat. Add bacon and sauté until browned and crispy. Transfer cooked bacon to a paper towel lined plate to soak up excess grease and set aside.

2.  Add the butter, cooking until slightly browned. Add garlic, onion, carrots, celery and bell pepper. Cook, stirring occasionally, until vegetables are firm, but tender.

3. Whisk in flour until cooked and lightly browned. Gradually whisk in chicken broth and milk, whisking constantly, until slightly thickened.

4. Bring to a boil; Stir in cauliflower and bay leaf. Reduce the heat to low and simmer until cauliflower is tender, about 12-15 minutes. Add salt and pepper to taste, remove the bay leaf. If chowder is too thick, add more milk to thin out until desired consistency is met.

5. Garnish with bacon and freshly chopped parsley and serve.

Vegan version: I found a great recipe for vegan bacon to share as an alternative for my vegan friends. Although I have not tried this myself, I found the article to be very interesting and it looks like a great option. Leave your comments below and let me know your results.

Vegan Cauliflower Chowder

Ingredients:

·      1/2 lb. vegan bacon , diced 

·      1 head cauliflower

·     4 tablespoons olive oil

·      2 cloves garlic, minced

·      1 onion, diced

·      1 red bell pepper, sectioned and diced

·      2 carrots, peeled and diced

·      2 stalks celery, diced

·      2 tablespoons of cornstarch

·      4 cups vegetable broth

·      1 cup soy or coconut milk

·      1 head cauliflower, leaves removed and cut into bite sized pieces

·      1 bay leaf

·      Sea salt and freshly ground black pepper, to taste

·      2 tablespoons chopped fresh parsley leaves

Directions:

1.  Heat a large stockpot over medium-high heat. Add 2 tablespoons of the olive oil, sauté vegan bacon until browned and crispy. Transfer cooked bacon to a paper towel lined plate and set aside.

2.  Add the remaining 2 tablespoons of olive oil. Add garlic, onion, carrots, celery and bell pepper; cook stirring occasionally, until vegetables are firm, but tender.

3. Gradually whisk in vegetable broth, scraping up all the bits of flavor on the bottom of the pan, bring to a rolling boil. Whisk the cornstarch into your milk substitute, then slowly whisk into the chowder, stirring constantly until mixture thickens.

4. Stir in cauliflower and bay leaf. Reduce the heat to low and simmer until cauliflower is tender, about 12-15 minutes. Add salt and pepper to taste, remove the bay leaf. If chowder is too thick, add more milk to thin out until desired consistency is met.

5. Garnish with bacon and freshly chopped parsley and serve.