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Cauliflower Chowder

Cauliflower Chowder

Cauliflower Chowder


4 slices bacon, diced
2 tablespoons Olive Oil
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/4 cup whole wheat flour or coconut flour
2 cups chicken broth
2 cups clam juice
1 cup 2% milk
1 head cauliflower, roughly chopped
4 cans chopped or minced clams
1 lbs shrimp, peeled, deveined, and chopped
2 fish filets like cod, chopped
1/2 cup corn, optional
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves


  1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Add oil to stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
  4. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, and clam juice, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
  5. Bring to a boil; reduce heat and simmer 5-8min.
  6. Add shrimp & Fish and continue cooking on simmer until cauliflower is tender and fish and shrimp are no longer opaque, about 5-10 minutes.
  7. Add milk & clams, season with salt and pepper, to taste.
  8. If the chowder is too thick, add more milk as needed until desired consistency is reached.
  9. Serve immediately, garnished with bacon and parsley, if desired.

1Green, 1 Red, 1/2 Yellow = 1 Cup serving

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