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Perfect Low Carb Fall Soup

Saturday, 19 November 2016 00:00  by Crisie J.

cauliflower chowder blog

This creamy, cozy, low carb soup will come in handy for cool Fall nights ahead. It's also a recipe you can throw together ahead of time and put in a crock-pot for a rushed evening or meal on the go.


  • 4 slices of bacon, diced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/4 cup all purpose flour
  • 4 cups chicken broth
  • 1 cup 2% milk
  • 1 head cauliflower, roughly chopped
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped


  1. Cook bacon in large pot until crispy.
  2. Drain on paper towel.
  3. Melt butter in pot and add garlic, onion, carrots and celery.
  4. Cook until tender 3-4 minutes.
  5. Stir in cauliflower and bay leaf and cook until barely crisp-tender.
  6. Whisk in flour until lightly browned, about 1 minute.
  7. Gradually whisk in milk and chicken broth.
  8. Whisk constantly until slightly thickened.
  9. Bring to a boil.
  10. Reduce heat and simmer until cauliflower is tender.
  11. Season with salt and pepper.
  12. If your chowder is too thick, add a little more milk until you have reached the desired consistency.
  13. Garnish with bacon and parsley.
Last modified on Saturday, 19 November 2016 06:18

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