Carb Smart Creamy Bacon-Cauliflower Chowder

Name: Carb Smart Creamy Bacon-Cauliflower Chowder with Cheddar Cheese and Chives
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 100 g Bacon Strips; 285 g Cauliflower; 1 unit(s) Russet Potato; 7.5 g Chicken Stock Powder; 2 unit(s) Garlic, cloves; 1 unit(s) Yellow Onion; 28 g Seed Blend; 7 g Chives; ½ cup White Cheddar Cheese, shredded; 56 mL Cream; 0.13 tsp Pepper*; 0.13 tsp Salt*

with Cheddar Cheese and Chives

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This creamy chowder gets its depth from nutty-sweet roasted cauliflower and salty bacon fat. The extra crunch from the seeds and bacon bits on top makes it an unforgettable dinner.

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Ingredients: Cauliflower • Russet potato • Yellow onion • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Chives • Garlic.

Tags:

Carb Smart

•Low CO2

Allergens:

Soy

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

100 g

Bacon Strips

285 g

Cauliflower

1 unit(s)

Russet Potato

7.5 g

Chicken Stock Powder

2 unit(s)

Garlic, cloves

1 unit(s)

Yellow Onion

28 g

Seed Blend

7 g

Chives

½ cup

White Cheddar Cheese, shredded

56 mL

Cream

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

Nutrition Values

Calories700 kcal

Fat50 g

Saturated Fat22 g

Carbohydrate46 g

Sugar13 g

Dietary Fiber6 g

Protein22 g

Cholesterol100 mg

Sodium1250 mg

Trans Fat0.5 g

Potassium1150 mg

Calcium300 mg

Iron2.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Slotted Spoon

•Large Pot

•Baking Sheet

•Measuring Cups

•Potato Masher

Cooking Steps

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
Heat a large pot over medium.
While the pot heats, cut bacon into 1/4-inch pieces.
When hot, add bacon to the dry pot. Cook for 5-7 min, stirring occasionally, until crispy.**
Remove the pot from heat.
Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving bacon fat in the pot.

Meanwhile, on a clean cutting board, remove any brown spots from potato, then peel and cut into 1/2-inch pieces.
Cut cauliflower into 1/2-inch pieces.
Peel, then cut onion into 1/4-inch pieces.
Thinly slice chives.
Peel, then mince or grate garlic.

To an unlined baking sheet, add cauliflower.
When bacon is done, to the baking sheet with cauliflower, add half the reserved bacon fat. Reserve remaining bacon fat in the pot.
Season cauliflower with salt and pepper, then toss to coat.
Roast in the top of the oven for 14-16 min, flipping halfway through, until tender and golden.

Meanwhile, reheat the pot with reserved bacon fat over medium.
When hot, add onions. Cook for 1-2 min, stirring occasionally, until slightly softened.
Add garlic. Cook for 30 sec, stirring often, until fragrant.
Add potatoes, stock powder and 1 1/2 cups (3 cups) water. Season with salt and pepper. Bring to a simmer over high.
Once simmering, reduce heat to medium. Cover and cook for 10-12 min, stirring occasionally, until potatoes are fork-tender.

Remove the pot from heat.
Add half the cauliflower. Carefully mash until chowder is mostly smooth or reaches desired consistency. (TIP: If you have an immersion blender, use it instead of a masher.)
Add cheese, cream and remaining cauliflower.
Return the pot to high. Cook for 2-3 min, stirring often, until cheese melts and chowder thickens slightly. (TIP: If chowder is too thick, add 1/4 cup water at a time, until it reaches desired consistency.)
Season with salt and pepper, if you like.