My husband came across this chowder recipe on delish.com, and thought it would make for a nice dinner.
I agreed, but thought that potatoes and corn in a soup might could be a bit of a starch overkill, so imagine my wonder at discovering (after a quick search on da google) that riced cauliflower could be a stand in for the corn?
And, as it turns out, every bit as delicious, too, so, bonus!
INGREDIENTS
•6 slices bacon, cooked and crumbled
•3 tbsp butter
•2 cups diced sweet onion
•2 cloves garlic, minced
•3 tbsp all-purpose flour
•3 cups low-sodium chicken stock
•1 cup coconut milk
•2 large Russet potatoes, cubed
•1 tbsp Sherry Peppers Sauce*
•1 tsp hot sauce
•1-1/4 tsp McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend
•2 cups shredded Cheddar
•1/4 cup heavy cream
•2 cups cauliflower rice
•1 tbsp fresh parsley
•1 tbsp fresh chives
•Torn basil leaves
•4 green onions, thinly sliced
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Cube the potatoes, then soak in a large bowl of water for 30 minutes.
Melt the butter in a large pot over medium heat, then add the diced onion, garlic, and 1/4 teaspoon of the salt blend.
Note: no Himalayan Salt Blend? Try Seasoned Salt.
Cook the onions and garlic for four minutes or so, just until they are softened, then add the flour and, cook, stirring constantly, for one minute more.
Stir in the chicken stock, coconut milk, potatoes, Sherry Peppers Sauce, hot sauce, the remaining teaspoon of salt blend, and bring to a boil.
Reduce the heat to medium low and simmer for ten minutes, stirring often, until the potatoes are tender.
Stir in the Cheddar, the heavy cream, bacon, cauliflower rice, parsley, chives, and basil and cook, stirring for another couple of minutes until the cheese has melted, everything has cooked through, your chowder has become, well, nice and thick and chowder-like.
Serve with sliced scallions on top, a grind or five of black pepper, and perhaps some nice Garlic Butter Crescents or some other crusty bread.
We loved this.
Note: aside from replacing the called for corn with riced cauliflower, I also (surprise!) made a fair amount of other changes…
I had coconut milk open, so added it. If you don’t, or don’t want to, just add that much more chicken stock.
Obviously, the decision to add Sherry Peppers Sauce was mine, as was the hot sauce, and the herbs, because, who doesn’t want chives and parsley and basil added?