Bacon-y Cheese-y Potato & Cauliflower Chowder

I subscribe to a lot of e-mail recipe lists.  A LOT.  And of all the recipes I receive everyday, only a few actually make me want to go out, buy the ingredients and cook it up.  Most of them sound either too bizarre, or too time consuming.  The recipe that Eat Better America had for a Cheesy Potato Chowder, though, sounded simple AND tasty.  I replaced the broccoli in the dish with cauliflower though, because broccoli is a tool of Satan and I’ll have none of that in my dishes.

I also added some Bacon Salt to give it a hint of bacon to go along with all that cheese.  ‘Cuz seriously?  Everything tastes better with Bacon Salt.  And just for kicks, I added a pinch of cayenne pepper.

The result?  Absolutely delicious.

Bacon-y Cheese-y Potato & Cauliflower Chowder

Ingredients

  • 6 medium red potatoes (2 lb), unpeeled, cut into 1/2-inch cubes
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tsp Hickory Bacon Salt
  • Pinch of cayenne pepper
  • 12 oz cauliflower cuts
  • 1/3 cup all-purpose flour
  • 1 cup fat-free milk
  • 8 oz shredded 2% milk reduced-fat sharp Cheddar cheese
  • 1/2 cup fat-free sour cream
  1. Add potatoes to a 5-quart pot adding just enough water to cover. Heat to boiling. Reduce heat. Cover and simmer 10 to 15 minutes or until potatoes are tender. Drain. Reserve 1 cup potatoes, returning remaining potatoes to saucepan. In a small bowl, mash reserved potatoes with fork. Return to saucepan.
  2. Stir in broth, salt, pepper, cayenne pepper and Bacon Salt. Heat to boiling. Add cauliflower. Return to boiling and cook uncovered for 4 minutes, stirring occasionally. Reduce heat to medium.
  3. In small bowl with wire whisk, stir flour into milk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream. Cook until thoroughly heated.

Makes 8 servings (1 1/4 cups each)

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