Cauliflower Chowder recipe

All Recipes Soups, Stews and Chili Recipes Chowders

Ingredients

1 tablespoon margarine
2 stalks celery, chopped
1 small onion, chopped
28 ounces vegetable broth
1 ½ cups water
1 head cauliflower, finely chopped
1 large potato, peeled and chopped
1 (16 ounce) jar roasted red peppers, drained and chopped
1 cup evaporated milk

Nutrition Info

190.6 calories
carbohydrate: 28.3 g
cholesterol: 12.2 mg
fat: 5.8 g
fiber: 5.2 g
protein: 7.8 g
saturatedFat: 2.4 g
servingSize: -
sodium: 635.9 mg
sugar: 11.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt margarine over medium heat in a Dutch oven. Add celery and onion and cook, stirring occasionally, for 5 minutes.

  2. Pour vegetable broth and water into the Dutch oven and bring to a boil. Add cauliflower and potato, return to a boil. Reduce heat to low and let simmer until potato is tender, about 20 minutes.

  3. Stir red peppers and evaporated milk into the simmering mixture and heat for 2 minutes more. Pour soup carefully into an electric blender or food processor and puree until smooth. Return soup to the Dutch oven and bring to a slow boil, stirring constantly, until thoroughly heated, about 5 minutes more.

Recipe Yield

6 servings

Recipe Note

A real creamy cauliflower chowder that warms you to your bones. When your children are not fond of eating vegetables, this is a good way to have them enjoy their veggies!

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