A healthy first-of-the-year chowder that is made with no dairy or gluten! Ocean Mist Farm’s cauliflower acts as the thickener in this healthy soup!
Serves: 12-Oct
Prep Time: 1 hourCook Time: 15 minutes
Source: Chef Adrienne MeierDietary Preferences
Gluten-Free
Ingredients
- 4 tbsp. of olive oil
- 1 red onion chopped
- 6 stalks of celery chopped
- 2 large carrots chopped
- 1 medium Ocean Mist Farms leek chopped
- 1/2 of a large Ocean Mist Farms cauliflower chopped fine
- 3 medium russet potatoes, peeled and cubed
- 1/2 sweet red bell pepper, chopped
- 4 cloves of garlic minced
- 2 Ocean Mist Farm’s cooked artichoke hearts, stems and crowns
- 2 – 32oz boxes of chicken stock
- One 1lb bag of frozen petite white corn
- Six slices of bacon cooked until crispy and crumbled (optional garnish)
- 1 tbsp. of garlic salt
- 1 tbsp. of Natures Seasoning or salt-free seasoning
- 1 tbsp. of dried Herbs de Provence seasoning
Directions
- In a large soup pot, over medium-high heat, add olive oil (if you cook bacon for garnish you can add the bacon drippings to the olive oil to add more flavor).
- Once the oil is heated add the onion, celery, carrots, leeks, red pepper, cauliflower and garlic.
- Cook veggies until they are very tender (it is better for them to be overcooked than undercooked for this soup).
- Once veggies are very soft, add seasoning and stir to combine. Add chicken stock to the veggies and stir. Add potatoes to the stock and bring to a boil.
- Once boiling, reduce to a soft boil or simmer and cook until potatoes are very soft and falling apart (about 20 minutes).
- Remove pot from heat and with a hand-held blender, blend the soup until it appears creamy but some veggies are still visible and in small chunks.
- Return soup pot to medium-high heat and add artichokes and corn. Stir until well combined and soup is steamy hot.
- Serve in bowls and garnish with crumbled bacon (optional).