4 slices thick-cut bacon 1 lb ham, cubed 2 Tbsp butter 2 large cloves garlic, minced 1 onion, chopped 2 carrots, peeled and chopped 3 ribs celery, chopped 1 tsp xanthan gum 4 c chicken stock 2 c milk 1 head cauliflower, cut into small florets 3 bay leaves 1 tsp Old Bay seasoning 1/4 tsp freshly ground black pepper Heat a 6-quart stockpot over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Leave bacon grease in the stockpot. Turn heat down to medium-low. Melt butter in the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, for 5 minutes. Add chicken broth. Whisk xanthan gum, in portions, into the center of the pot, and then stir the whole pot well. Add ham, bay leaves, pepper, cayenne pepper and Old Bay seasoning and turn heat up. Bring to a boil; reduce heat and simmer for 10 minutes. Add cauliflower and simmer until just tender, about 8 minutes. Stir in milk; season with salt and pepper, to taste. Heat through. Garnish with crumbled bacon when serving. This is thickened with xanthan gum to be low-carb; if you want to make a traditional roux, omit the xanthan gum and, once the first batch of vegetables has cooked for 5 minutes, mix in 1/4 cup of all-purpose flour, cook until slightly browned, and then whisk in the chicken stock. Yields about 3 quarts. Adapted from https://damndelicious.net/2014/03/22/cauliflower-chowder/ This recipe was added: 25 June 2020 |