Name: Cauliflower Chowder
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Margarine - 1 tablespoon; Celery, chopped - 2 stalks; Onion, chopped - 1 small; Vegetable broth - 28 ounces; Water - 1 ½ cups; Cauliflower, finely chopped - 1 head; Potato, peeled and chopped - 1 large; Roasted red peppers, drained and chopped - 1 (16 ounce) jar; Evaporated milk - 1 cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cauliflower Chowder

1. Margarine - 1 tablespoon

2. Celery, chopped - 2 stalks

3. Onion, chopped - 1 small

4. Vegetable broth - 28 ounces

5. Water - 1 ½ cups

6. Cauliflower, finely chopped - 1 head

7. Potato, peeled and chopped - 1 large

8. Roasted red peppers, drained and chopped - 1 (16 ounce) jar

9. Evaporated milk - 1 cup

How to cook deliciously - Cauliflower Chowder

1. Stage

Melt margarine over medium heat in a Dutch oven. Add celery and onion and cook, stirring occasionally, for 5 minutes.

2. Stage

Pour vegetable broth and water into the Dutch oven and bring to a boil. Add cauliflower and potato; return to a boil. Reduce heat to low and let simmer until potato is tender, about 20 minutes.

3. Stage

Stir red peppers and evaporated milk into the simmering mixture and heat for 2 minutes more. Pour soup carefully into an electric blender or food processor and puree until smooth. Return soup to the Dutch oven and bring to a slow boil, stirring constantly, until thoroughly heated, about 5 minutes more.