I thought chowders were gone forever when I went keto. Then I came upon a cauliflower soup and after a bit of experimenting, I must say this beats any chowder I used to make. It is a creamy soup that is easy to make and oh, so satisfying. The bacon or pancetta takes it over the top. You will never think crouton again.
1 large head of cauliflower (about 1 pound)
1 red pepper sliced in quarters
1/3 cup of olive oil
3 1/2 cups chicken or vegetable broth
3 cloves garlic
3 oz cream cheese
1 cup heavy cream
7 slices bacon or pancetta fried crisp and chopped
1 tsp smoked paprika
1/3 tsp chili powder
1 tsp kosher salt
pepper to taste
handful of walnuts toasted and chopped
Cut cauliflower into florets. Toss in a bowl with the red peppers, garlic, and olive oil.
Place on a parchment-lined tray and sprinkle with kosher salt and pepper.
Cook in 400-degree oven until starting to char (about 20 minutes).
Put into a food processor and chop until coarse.
Place into a pot with chicken stock and spices and bring to boil. Lower the heat and simmer for 10 minutes. Add the cream cheese and cream. Stir until blended.
Pour into serving bowls, top with chopped bacon or pancetta. Sprinkle with fresh chopped parsley, a sprinkle of olive oil and chopped walnuts.