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 stalks celery, chopped
1 tsp xanthan gum
4 c chicken stock
2 c milk
1 head cauliflower, broken into small florets
3 bay leaves
1/2 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 about 5 minutes. Stir in cauliflower and bay leaves. Cook, stirring occasionally, until cauliflower is barely tender, about 5 minutes.
Add chicken broth. Whisk xanthan gum, in portions, into the center of the pot, and then stir whe whole pot well. Add ham, chopped up bacon, pepper and Old Bay seasoning and turn heat up. Bring to a boil; reduce heat and simmer, covered, until cauliflower is tender, about 12-15 minutes. Stir in milk; season with salt and pepper, to taste.
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 cauliflower 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 last updated: 5 October 2019