Cauliflower and Red Pepper Chowder with Bacon

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  • Prep Time
    10 Minutes

  • Cook Time
    40 Minutes

  • Servings

Ingredients

  • 1 large head cauliflower, chopped
  • 6 slices bacon
  • 1 large onion, chopped
  • 1 medium red peppers, chopped
  • 6 cups chicken stock
  • 1 cup water
  • 1 tablespoon celery salt
  • salt and pepper to taste
  • 1 large bag frozen cauliflower
  • 1 cup Hiland Dairy Heavy Whipping Cream

Directions

  • Cook bacon slices in a large pot until crispy. Remove bacon and set aside to drain and cool. Sauté the onions, peppers and chopped cauliflower in bacon drippings for 5 minutes until softened.
  • Add chicken stock, water and salt and pepper. Bring to boil then lower temperature medium-low and simmer for 20 minutes.
  • Using an immersion or hand mixer, blend ingredients until smooth.
  • Add frozen cauliflower and increase heat until lightly boiling. Decrease heat to medium-low and cook for 10 minutes. Add bacon and whipping cream and simmer for an additional 10 minutes.