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–+ servings
Slow Cooker Cauliflower Chowder

Slow Cooker Cauliflower Chowder

Yield: 8 servings
Prep: 15 minutes
Cook: 4 hours 10 minutes
Total: 4 hours 25 minutes
Simply throw everything into the crockpot, blend and top with bacon and cheese. Healthy, hearty, easy and effortless!
4.7 stars (10 ratings)

Ingredients

  • 4 slices bacon, diced
  • 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
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ cups shredded cheddar cheese
  • ½ cup half and half*
  • 2 tablespoons chopped fresh chives

Instructions

  • 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.
  • 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, to taste.
  • Cover and cook on low heat for 3-4 hours, or until vegetables are tender. Remove bay leaf'; puree with an immersion blender.
  • Stir in cheese and half and half.
  • Serve immediately, garnished with additional cheese, bacon and chives, if desired.

Notes

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.