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Cauliflower Spinach Chowder

Heat Level: Mild
Category: Soups, Stews & Chili

INGREDIENTS:
  • 1 & 1/2 cups chicken broth (or veggie broth)
  • 1 head of cauliflower (cut into small pieces)
  • 1 cup spinach
  • 1/4 cup cream cheese
  • 1/2 cup diced onion
  • 2 tbsp. butter
  • 4 cloves Rustlin' Rob's Spicy Pickled Garlic, minced
  • 1/2 lb cooked crumbled bacon (optional for topping)
  • Salt and pepper to taste
DIRECTIONS:
  1. In a large pot, add the butter and onions. Saute until clear. Add the minced garlic and saute for an additional minute.
  2. Add the chicken broth, seasoning, and cauliflower to the pot and simmer for about 15 minutes or until the cauliflower is tender.
  3. Carefully pour half or more of the mixture (along with the spinach) into a blender and pulse a few times until creamy.
  4. Place back on the heat, and add the cream cheese and about a cup of water or more of chicken broth, depending on your consistency preference.
  5. Simmer for 5-10 minutes or until the cream cheese is melted and blended nicely.
  6. Top with crumbled bacon (if desired).

ADAPTED FROM: My Food Story
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