10 slices turkey bacon, chopped (half used for garnish)
½ small onion, chopped or 1 teaspoon onion powder
3 celery stalks, chopped
2 garlic cloves, minced
salt & pepper
4 cups small cauliflower florets (1 small-medium head)
2 Tablespoons water
1 Tablespoons cornstarch
2 cups chicken broth, divided
2 cups half & half
3-4 dashes hot sauce (more or less to taste)
2 cups reduced fat shredded sharp cheddar cheese, divided (half used for garnish)
¾ cup green onions, chopped (optional)
Whisk together 1 tbsp cornstarch and ¼ cup chicken broth in a small bowl set aside. Sauté turkey bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer turkey bacon to a paper towel-lined plate then remove all but 1 tablespoon drippings from the pot. Add chopped onion, celery, and garlic to the pot. Season with salt and pepper and sauté until vegetables are tender, about 4-5 minutes. Add cauliflower to the pot then stir to combine. Add 2 tablespoons water then place a lid on top and steam cauliflower until tender, about 5-7 minutes, stirring several times. Add remaining 1 ¾ cup chicken broth and Half & Half. Turn up heat and bring to a boil.
Slowly whisk in cornstarch/chicken broth mixture while stirring and add 3-4 dashes of hot sauce. Turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Stir in 2 cups cheddar cheese and half of the cooked bacon until smooth. Taste and adjust salt, pepper, and hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired. This will be the texture of potato soup. If you prefer a thicker, chowder-like consistency, finely chop the cauliflower, onion, and celery in a food processor.
Nutrition Facts:
Serving Size: 1 ½ cup (makes about 8-9 servings)
Total Calories: 175
Total Fat: 8 g
Net Carbohydrates: 7 g (8.9 g total carbohydrates; 1.9 g dietary fiber)
Protein: 13 g
Adapted from www.iowagirleats.com
