Slow Cooker Cauliflower Chowder

Slow Cooker Cauliflower Chowder

Published on May 11, 2016 | By

Ingredients

  • 4 slices bacon
  • 1 head cauliflower, roughly chopped
  • 2 leeks (whites only), thoroughly washed and sliced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • salt and pepper, to taste
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup half and half
  • 2 tablespoons chopped fresh chives

Instructions

  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, set aside
  2. place cauliflower, leeks, onion, celery, and garlic into a 6 qt slow cooker. Stir in chicken broth, thyme, bay leaf, and 2 cups water; season with salt and pepper.
  3. Cover and cook on low for 3-4 hours, or until vegetables are tender. Remove bay leaf; puree with an immersion blender.
  4. stir in cheese and half and half
  5. Serve immediately, garnish with additional cheese, bacon, and chives.
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