Low Carb Cheese and Cauliflower Chowder - 8.3 g Carbs, 1.6 g Fiber
From: Low Carb Mag November 2017
8 slices bacon, chopped (save half for garnish)
1/2 small yellow onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
Salt & pepper, to taste
4 cups grated cauliflower
2 Tbsp water
2 Tbsp almond flour
2 cups chicken broth, divided
2 cups milk
3 - 4 dashes hot sauce (more or less)
2 1/2 cups (12oz) shredded cheddar cheese, divided (save ½ cup for garnish)
2 green onions, chopped (optional)
1. Heat a large soup pot over medium heat and saute bacon until crispy.
2. Remove bacon but retain the drippings from the pot.
3. Add chopped onion, garlic and celery to the pot then season with salt and pepper and saute until vegetables are tender.
4. Add cauliflower and stir to combine. Add water then place the lid on top and cook cauliflower until tender, stirring from time to time.
5. Meanwhile, whisk together the flour and 1/4 cup chicken broth in a small bowl then set aside.
6. Once the cauliflower is cooked through, add in the remaining 1-3/4 cup chicken broth and 2 cups milk then turn up the heat and bring to a boil.
7. Add in a dash of hot sauce.
8. Slowly add in the flour and chicken broth mixture while stirring, then turn down heat and simmer until chowder has thickened.
9. Turn off the heat then stir in 2 cups cheddar cheese and half of the cooked bacon.
10. Add more salt, pepper, and hot sauce if needed.
Serving Instructions: Slice each stuffed gourd and serve with chili sauce on the side.
Servings: 8
Nutrition per Serving: 344.66 Calories, 27.6 g Fat, 8.3 g Carbs, 1.6 g Fiber, 16.9 g Protein
Posted by: chefgloria1030@yahoo.com
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