Slow Cooker Cauliflower Chowder

Simply throw everything into the crockpot, blend and top with bacon and cheese. Healthy, hearty, easy and effortless!

Is it still soup weather? Because I promise you – it was pushing close to 90 degrees F today here in LA.

Needless to say, I still need a piping hot bowl of cauliflower chowder in this heat wave because I’ll take any excuse to consume bacon and cheese.

I just sprinkle on a little more than what’s appropriate for a “topping” portion.

See, even Butters agrees.

Just throw everything into your crockpot and let it do all the hard work for you. When ready to serve, blend (using a blender or immersion blender if you have one handy) and serve with desired (or really, extra) toppings, to taste.

Slow Cooker Cauliflower Chowder

Yield: 8 servings

Prep: 15 minutes minutes

Cook: 4 hours hours 10 minutes minutes

Total: 4 hours hours 25 minutes minutes

Simply throw everything into the crockpot, blend and top with bacon and cheese. Healthy, hearty, easy and effortless!

4.7 stars (10 ratings)

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Ingredients

• 4 slices bacon, diced
• 1 head cauliflower, roughly chopped
• 2 leeks, whites only, thoroughly washed and sliced
• 1 onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• ½ teaspoon dried thyme
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ cups shredded cheddar cheese
• ½ cup half and half*
• 2 tablespoons chopped fresh chives

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Instructions

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Place cauliflower, leeks, onion, celery and garlic into a 6-qt slow cooker. Stir in chicken broth, thyme, bay leaf and 2 cups water; season with salt and pepper, to taste.
• Cover and cook on low heat for 3-4 hours, or until vegetables are tender. Remove bay leaf'; puree with an immersion blender.
• Stir in cheese and half and half.
• Serve immediately, garnished with additional cheese, bacon and chives, if desired.

Notes

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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