Cauliflower and Bacon Chowder
My grandma, Ella Gutknecht, was one of the most inspirational women I have ever known. She could tell a mean joke and loved her family above everything else. She was and still is one of my greatest influences in the kitchen and I don’t think there is a time when I am cooking that I don’t feel or hear her right there next to me.
I always paid attention when I was in the kitchen with her, watching how she sliced, sautéed, and stirred whatever she was cooking. At times, it looked like she was conducting a symphony of sorts.
As she got older and passed those tasks along, she would often stand right next to me, one elbow leaning on the kitchen counter, watching my every move and offering a dash of wisdom here and there.
I learned many lessons from her, but of all the things she taught me none was more important than this: “When you cook for someone, make sure to put all of your love into it because that is what they will taste the most.”
This recipe was created for the last group of courageous people who decided to find out just how amazing they would feel if they stopped eating sugar by taking part in my 20-Day Sugar (and more) Detox program. The chowder has fast become the most popular on my blog, as much for its deliciousness as its simplicity and versatility. But mostly because it’s seasoned with just the right amount of love.
CAULIFLOWER AND BACON CHOWDER
Prep time: 15 minutes Cooking time: 35 minutes Serves: 6
6 slices bacon, diced
1 medium yellow onion, diced
3 stalks celery, chopped
2 medium carrots, diced
1 small or ½ of a large head of cauliflower, cut into bite-size pieces
3 cups organic chicken broth
1 cup coconut milk
1 teaspoon Italian herbs
¼ teaspoon chipotle chili powder
1 teaspoon fish sauce
Salt and pepper to taste
• Add bacon to large pot and turn heat to medium.
• Cook 3–4 minutes or until well-done but not crisp.
• Remove bacon from pot with slotted spoon and place on plate with paper towel to absorb fat.
• Pour off excess bacon fat, leaving approximately 1 tablespoon in pot.
• Add the onion, celery and carrots to pot and cook until tender.
• Add cauliflower, chicken broth and coconut milk to pot.
• Stir in herbs, chili powder, and salt and pepper.
• Turn heat to medium high. Bring soup to a gentle boil and then reduce heat to low.
• Simmer soup for 10 minutes or until cauliflower is fork-tender.
• Add bacon to soup and stir.
• Garnish with parsley or microgreens.
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