Slow Cooker Cauliflower Chowder
User Reviews
4.7
30 reviews
Excellent
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Prep Time
15 mins
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Cook Time
4 hrs 10 mins
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Total Time
4 hrs 25 mins
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Servings
8 servings
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Course
Soup
Slow Cooker Cauliflower Chowder
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Simply throw everything into the crockpot, blend and top with bacon and cheese. Healthy, hearty, easy and effortless!
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Ingredients
- 4 lices Bacon diced
- 1 cauliflower roughly chopped, head
- 2 leek whites only, thoroughly washed and sliced
- 1 onion diced
- 2 celery diced, stalks
- 2 cloves garlic minced
- 4 cups chicken broth
- ½ teaspoon thyme dried
- 1 bay leaf
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ cups cheddar cheese shredded
- ½ cup half and half
- 2 tablespoons chives chopped fresh
Instructions
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Place cauliflower, leeks, onion, celery and garlic into a 6-qt slow cooker. Stir in chicken broth, thyme, bay leaf and 2 cups water; season with salt and pepper, to taste.
- Cover and cook on low heat for 3-4 hours, or until vegetables are tender. Remove bay leaf'; puree with an immersion blender.
- Stir in cheese and half and half.
- Serve immediately, garnished with additional cheese, bacon and chives, if desired.
Notes
- *Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
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