ROASTED CAULIFLOWER CORN CHOWDER | Min Yx Games
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ROASTED CAULIFLOWER CORN CHOWDER

Place cauliflower florets on a rimmed baking sheet and drizzle with 2 tablespoons olive oil. Roast cauliflower for 30 to 35 minutes until fork tender and golden brown. Place a large saucepan or Dutch oven over MEDIUM heat. Add chopped bacon and cook until crispy.

 

Ingredients

  • 6 strips bacon, cut into 1/2″ pieces
  • 1 large head cauliflower, cut into florets (approximately 5 cups)
  • 3 tablespoons olive oil, divided
  • 1 cup diced white or yellow onion
  • 1 cup peeled and diced carrot
  • 2 teaspoons minced garlic
  • 1 teaspoon dried thyme
  • 4 cups low-sodium chicken broth
  • 1 bay leaf
  • 1-1/2 cups milk (I used 2% reduced fat)
  • 1 cup frozen corn
  • 1/3 cup shredded Parmesan cheese, plus additional for garnish
  • 1 teaspoon salt, plus additional to taste
  • fresh ground black pepper, to taste
  • fresh chopped parsley, for garnish

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