Cauliflower and Red Pepper Chowder with Bacon
-
Prep Time
10 Minutes -
Cook Time
40 Minutes -
Servings
6
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.
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