This chowder is one of my favorite go-to's for a cold winter evening. It is comforting, warming, filling, and packed with great veggies. So here is the ingredient list for this recipe:
-One small-medium head of cauliflower
-one small onion
-3-4 medium sized carrots
-3-4 stalks celery
-2 cloves garlic, minced
-2-3 tablespoons coconut ghee (or plain ghee, butter or coconut oil is fine too)
-4 cups chicken broth
-1 cup whole milk
-4 slices cooked bacon (or turkey bacon) - optional
-1/4-1/3 cup arrowroot powder (for thickening, instead of flour)
-1/2 cup fresh chopped parsley (or 2 Tablespoons dried)
-1 teaspoon sea salt
-fresh ground pepper to taste
Start out with your chopped onion, carrots, celery and minced garlic. Heat a large pot on the stove top and melt your cooking fat. I LOVE the way this comes out using this Coconut Ghee. It is just delicious, but plain butter, ghee or coconut oil will work too. You can find it HERE.
Add diced vegetables to the pot once the ghee is melted. Cook on medium heat 3-4 minutes until slightly tender. Next, add the chopped cauliflower and heat for another 3-4 minutes.
While these are cooking, add the arrowroot flour for thickening. I like to use arrowroot flour instead of regular flour, and it works great if you are trying to avoid gluten or any wheat products.
Once vegetables are slightly tender, add chicken broth and milk and bring to a boil. Then add crumbled bacon (optional), parsley, and season with salt and pepper. I like to use celery salt in this recipe at times as well. It just adds nice flavor. Turn heat down and simmer for 15 minutes. And for an added benefit, add some collagen powder (maybe around 1/3 cup)... dissolves great in soups and gives you even more goodness! You can find collagen powder HERE.
Terri Wentzell is a registered nurse with more than 20 years of experience. She is also a certified personal trainer, wellness coach, fitness nutrition coach, and sport yoga instructor.