Cauliflower Chowder recipe
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Ingredients
- 1 tablespoon margarine 2 stalks celery, chopped 1 small onion, chopped 28 ounces vegetable broth 1 ½ cups water 1 head cauliflower, finely chopped 1 large potato, peeled and chopped 1 (16 ounce) jar roasted red peppers, drained and chopped 1 cup evaporated milk
Nutrition Info
- 190.6 caloriescarbohydrate: 28.3 gcholesterol: 12.2 mgfat: 5.8 gfiber: 5.2 gprotein: 7.8 gsaturatedFat: 2.4 gservingSize: -sodium: 635.9 mgsugar: 11.5 gtransFat: : -unsaturatedFat: : -
Directions Cauliflower Chowder
Directions
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Melt margarine over medium heat in a Dutch oven. Add celery and onion and cook, stirring occasionally, for 5 minutes.
Pour vegetable broth and water into the Dutch oven and bring to a boil. Add cauliflower and potato, return to a boil. Reduce heat to low and let simmer until potato is tender, about 20 minutes.
Stir red peppers and evaporated milk into the simmering mixture and heat for 2 minutes more. Pour soup carefully into an electric blender or food processor and puree until smooth. Return soup to the Dutch oven and bring to a slow boil, stirring constantly, until thoroughly heated, about 5 minutes more.