Fall Friday’s: Fall Recipe- Gluten Free Cauliflower Chowder
Ask and you shall receive- you all voted on Instagram last week for what you wanted to see for a fall inspired post…and the winner is…? Fall Recipes!!! I had so much fun looking at recipes and couldn’t find just one. So, I decided that I will do a couple more recipe posts for the month of fall!
I want to start by saying this….I DO NOT COOK! I mean I love food, and I want to learn how to cook, but up until this point in my life, I just never really have. Let me explain. Growing up I had a twin sister, she loved learning how to cook and would often be the one to help my mom in the kitchen anytime she could. I was more of a daddy’s girl. I would watch any kind of sports game with my dad and just eat the food that was being cooked. There were times when I wanted to spend the time in the kitchen with my mother, but it felt like tradition and was almost something sacred. I had my dad, my sister had my mom, it was our own special time in a time when my sister and I were practically connected at the hip, it all worked out!
Fast forward to now and here I am: living on my own with dietary restrictions that causes my grocery excursions to be very expensive due to special products I have to buy. Due to this, however, it has encouraged me to make the money count and spend time learning how to cook. What’s better? Cooking is actually fun! Ok ok, I know that probably the majority of you already knew that, but I’m a few years behind the curve here. I have also made it a goal to try to start being more aware of what I am putting into my body and want to start making healthier decisions to treat the body God gave me the way it deserves.
So, for fall when the weather starts to drop, I usually start to crave warm creamy soups. My go-to is usually Chicken Wild Rice soup, but I wanted to try something different. I found this recipe for Cauliflower Chowder from damndelicious.net. It is a creamy, low carb option and super easy to adapt to my gluten-free needs.
What You’ll Need:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 cups of sweet corn (frozen or can)
- 1/4 cup cornstarch (use regular flour if not gf)
- 4 cups of chicken broth
- 1 cup 2% milk
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- Salt and Pepper
- Parsley (optional)
- Bacon (optional)
- Bonus: You can also add 2-3 chicken breasts if you are looking for more protein (cook and dice in advance).
How to Make it:
- Melt butter in a large pot over medium heat. Add garlic, onion, carrots, corn, and celery. Cook, stirring occasionally, until tender. Approximately 3 minutes.
- Stir in cauliflower and bay leaf, continue to stir until barely tender. Approximately 3 minutes. Bonus: Add in chicken.
- Whisk in cornstarch until lightly browned. Gradually whisk in chicken broth and milk, cook, stirring constantly until it just starts to thicken. Approximately 3 minutes.
- Bring to a boil; reduce heat and simmer until cauliflower is tender. Approximately 12-15 minutes.
- Season with salt and pepper to taste.
- If chowder is too thick add more milk, if too thin, add more cornstarch until desired consistency is reached.
- Serve, garnish with bacon and parsley (optional step)
I can’t wait to share some more with you all! Let me know in the comments below what your favorites fall meals are? Hope you enjoyed!
