Corn Chowder with Bacon and Cheddar
Roasted Cauliflower Chowder

Corn Chowder with Bacon and Cheddar 

1 lb. frozen corn kernels, thawed 

6 strips center-cut bacon, chopped 

2 small onions, chopped 

2 small potatoes, diced 

1 12-ounde wedge cauliflower, stem intact 

1 cup whole milk 

3 ½ cups low sodium chicken broth 

4 oz. shredded sharp cheddar cheese 

2 cloves garlic, minced 

¼ teas. turmeric 

1 teas. fresh thyme 

2 Tbsp. flour 

salt and pepper to taste 

Place a large heavy pot or Dutch oven over medium heat.  Add the bacon to the pot and sauté until the bacon is cooked through and crispy.  Use a slotted spoon to remove the bacon and place the bacon on paper towels to drain.  Set the bacon aside.  Into the same pot with the bacon drippings add the onions and garlic and sauté until the onions are translucent and soft, about 5 minutes.  Sprinkle the flour over the onions, sprinkle the turmeric, thyme and salt and pepper and cook this for about 1 more minute while constantly stirring.  Add the chicken broth, potatoes and cauliflower to the pot and stir with a wooden spoon. Scrape the bottom of the pot to release any bits of caramelized bacon.  Bring the pot to a boil, reduce heat to simmer, cover the pot and simmer the chowder for about 20 minutes. While the chowder is simmering take about 2/3 cup of the corn kernels with a little water and place this in a small microwave safe dish.  Microwave until warm, about 30 second.  Remove the lid from the simmering pot and take out the cauliflower and 1 cup of the chowder.  Place the cauliflower, warmed corn and cup of chowder in a blender and blend until smooth.  Transfer this puree back into the pot.  Add the remaining corn, milk and cheese to the pot.  Simmer the chowder for about 3 minutes until the cheese is melted and the soup is heated through.  Adjust salt and pepper, if necessary.  Top chowder with bacon pieces before serving. 

Recipe makes 6 servings  Estimated WW Smart points 7 per serving 

Roasted Cauliflower Chowder 

1 large head cauliflower 

1 medium onion, chopped 

2 medium carrots, chopped 

2 stalks celery, chopped 

½ cup shredded cheddar cheese 

3 ½ cups vegetable broth 

1 ¼ cups milk 

2 Tbsp. unsalted butter 

1 Tbsp. olive oil 

3  cloves garlic 

1 bay leaf 

½ teas. thyme 

¼ cup flour 

salt and pepper to taste 

Core the cauliflower and roughly chop it.  Preheat oven to 400 degrees F.  Place the chopped cauliflower and garlic cloves on a large baking sheet.  Drizzle the cauliflower and garlic with the olive oil and sprinkle with salt and pepper.  Toss to coat well.  Spread the cauliflower and garlic in a single layer on the baking sheet.  Put the baking sheet in the preheated oven and roast the cauliflower and garlic for 20-25 minutes, stirring once, until the cauliflower is tender.  Remove from oven and set aside to cool.  When garlic is cool enough to handle remove the garlic from its skin and finely chop the garlic.  Place a large heavy pot or Dutch oven over medium-high heat and add the butter to the pot.  Add the onion to the melted butter and cook for about 2-3 minutes until the onion just begins to soften.  Add the carrots and celery to the pot and cook for 5 minutes, stirring occasionally.  Stir in the garlic, cauliflower, bay leaf and thyme.  Sprinkle the flour over the vegetables and stir well to combine.  Cook this mixture for about 2 minutes or until the flour disappears.  Add the broth and stir.  Reduce heat to simmer and simmer the chowder for about 10 minutes.  Add salt and pepper to taste.  Remove bay leaf and discard before serving chowder. 

Recipe makes 6 servings  Estimated WW Smart points 6 per serving.