Cauliflower Recipes: Corn Chowder

Cauliflower Recipes: Corn Chowder

Cauliflower Recipes: Corn Chowder
Cauliflower Recipes: Corn Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    small yellow onion, chopped

  • 1/2

    cup carrots, chopped

  • 3

    stalks celery, roughly chopped

  • 1

    medium red bell pepper, roughly chopped

  • 1

    medium head cauliflower, washed and cut into 1/4-inch chunks

  • 2

    chicken bullion cubes + 2 cups water or 2 cups chicken broth

  • 1

    (15-ounce) can corn

  • 1

    –3 pkts Stevia (or pinch of sweetener to taste)

  • Pinch salt and pepper (or to taste)

  • 1/2

    cup (1.5 ounces) grated low-fat cheddar

  • 1/4

    cup grated Parmesan cheese

  • 1

    cup low-fat plain Greek yogurt (or fat-free sour cream)

  • Optional: 2 cups chicken, cooked and shredded or chopped

  • Optional: Corn and/or cooked bacon, crumbled for topping

Directions

1. Gather ingredients, chop and wash veggies, and drain canned corn. Add everything except for the Greek yogurt, cheddar and Parmesan cheese (and optional toppings if using) to the slow cooker. Cook on HIGH for 4 hours, or on LOW for 8 hours. 2. After cooking, ladle or pour contents from slow cooker into a blender. Blend until just smooth, (or until completely smooth if you prefer a smoother chowder). Pour back into the slow cooker and stir in yogurt and cheeses until everything is well combined. Stir in optional corn and/or cooked chicken if desired for a more textured soup, or top with additional cheese and/or bacon if you wish!

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