Creamy Cauliflower Chowder

INGREDIENTS

  • 1 large head of cauliflower, about 2 ½ pounds
  • 6 tablespoons butter
  • 1 ½ cups red onion, chopped
  • 1 cup celery chopped, 2 large stalks
  • 2 tablespoons fresh garlic, chopped
  • 1 teaspoon dry thyme leaves
  • ½ teaspoon dry marjoram
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ cups zucchini, half inch diced
  • 2 cups vegetable broth
  • 1 ¼ cups light cream
  • Dash hot sauce
  • ½ teaspoon Worcestershire sauce
  • 2 cups sharp white cheddar cheese, shredded
    Creamy Cauliflower Chowder
    Creamy Cauliflower Chowder

INSTRUCTIONS

  1. Remove core and leaves from cauliflower and break the rest into small to medium florets.
  2. Bring a large pot of salted water to a boil.
  3. Place cauliflower into boiling water and cook about 8 minutes or until cauliflower is tender when pierced with a fork. Reserve ½ cup of the cauliflower water and drain the rest. Set cauliflower aside.
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