We all know this feeling: you come home after a long day at work and just want to relax and unwind and the last thing you feel like would be to spend ages in the kitchen preparing dinner. This chowder recipe might be exactly what you’re looking for, as this dish almost cooks itself. So it is almost no hassle, low-carb, light in terms of calories and yet extremely tasty. This recipe is for 4 servings.
- ½ cauliflower head
- 1 cup of grated celery
- 1 cup of veggie broth
- 1 garlic clove
- 1 small onion
- 1 cup of half-half milk
- ½ teaspoon cayenne pepper
- ½ teaspoon of ground pepper
- 1 teaspoon of curry
- ½ cup of grated sharp cheddar
Start by cutting the cauliflower, onion and garlic into smaller chunks. Place in a pot, add the grated celery and cook on medium to high temperature with 1.5 cups of water and the cup of veggie broth till everything is soft and tender. This will take approximately 15 minutes.
Blend the ingredients with a hand blender. Afterwards, when the mixture is smooth and no chunks are left, add the milk and spices of your choice. There is no need to salt the chowder, as the veggie broth should have done that job for you. Then add the grated cheddar and stir until the cheese is fully melted and mixed in.
The beauty of this chowder is its light spiciness, yet it is not overkill. So just about the right thing for a workday evening. That being said, it does have upgrade potential. So if you prefer, you can add a bit of chili to kick your soup up a notch. I like adding fresh cilantro as well, mainly because I just looove cilantro.