Chowder (or chowdah as we Yankees prefer to call it) is a wonderfully warming hearty dish that’s relatively inexpensive to prepare. This chowder has the added benefit of being very low carb and relatively low in calories as well, but you’d never know it from the taste!
4-6 slices crispy cooked bacon, crumbled
2 tablespoons butter
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/4 cup all-purpose flour (or 2 Tbs almond flour if you’re following Keto!)
4 cups chicken broth
1 cup milk (or heavy cream, coconut milk, etc)
1 head cauliflower, roughly chopped
1 bay leaf
Salt & pepper
fresh parsley leaves (chopped)
In a large pot over medium heat melt the butter, add onions, garlic, celery, carrots and then saute for several minutes (about 5).
Add the roughly chopped cauliflower and bay leaf stirring occasionally. At this point you can put a cover on the pot as it cooks or not, whichever you prefer. Let it cook about 5 minutes or until the cauliflower is tender when pierced with a fork.
Sprinkle the flour over the top of the sauteed veggies and then stir it in, allowing it to lightly brown. (Takes about 4 minutes). If you’re using arrowroot powder mix it in 1/4 cup of the chicken stock and pour the slurry in.)
Add chicken stock and milk, whisking/stirring gently to combine and thicken, about 3 minutes or so.
Bring to a near boil; reduce heat and simmer 15 minutes; season with salt and freshly ground black pepper, to taste. Add half of the bacon and stir it in to mix. Just prior to serving garnish with the remaining crispy chopped bacon and chopped parsley.
This recipe serves 4 easily.
This is a low carb recipe and while it does contain flour, at 1/4 cup divided by 4 servings, that’s literally only 1 Tablespoon per person or 6 grams of carbohydrates. If you’d prefer, you can use almond flour or glucomannan as a thickener instead.