Cauliflower Chowder

Servings 6 servings
Recipe Ingredients:
  • 6 slices thick-cut bacon diced
  • 2 large leeks trimmed, halved lengthwise, well washed, and sliced
  • 1 large carrot diced
  • 1 celery rib with leaves chopped
  • 3 garlic cloves minced
  • 1 can 10.5oz Pacific FoodsⓇ Organic Cream of Cauliflower Condensed Soup
  • 3 cups Pacific FoodsⓇ Organic Low Sodium Vegetable Broth
  • 1 cup half-and-half
  • 1 cup shredded sharp Cheddar cheese 4oz
  • 2 green onions thinly sliced
  • 2 medium Yukon Gold potatoes cut into ½” cubes
  • 3/4 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1 cup frozen corn kernals
  • In a large dutch oven over medium heat cook bacon until crisp, 6-8 minutes. Use a slotted spoon to transfer to a plate lined with paper towels. Pour off all but 2 tablespoons bacon fat from the pan.
  • To bacon fat in pan add leeks, potatoes, carrot, and celery. Cook until leeks are soft, 5-6 minutes. Add garlic, salt, pepper, and pepper flakes. Cook, stirring, 1 minute more.
  • Add corn, soup, broth, and half-and-half. Bring to a boil, then reduce heat to simmer for 10 minutes or until potatoes are tender.