Creamy Curry Cauliflower Chowder is a perfect low carb comfort soup for chilly winter evenings.
Cauliflower is an amazing healthy low carb substitute in this easy creamy curry cauliflower chowder. This chowder is put together so quickly and is perfect way to stay cozy with the air becoming a little more frosty everyday.
This simple delicious chowder is probably my last healthy recipe for the year. With Christmas already within reach and the baking has already begun. I am going to take a break from the healthy just for a few weeks and focus on this wonderful time of year and post some delicious seasonal treats from now until Christmas. The healthy recipes will definitely be back though come the first of January. After all We have our wedding to get ready for in 2017, Eekk! I’m kind of excited! It’s going to be a great year!
Some fun things I found on the internet this week. Click the links to see what I found this week.
Luke’s Diner Mug
Mario goes to therapy – Funny but insightful.
Let’s do Venice in the fall, They said. – I don’t care I still want to go right now. 🙂
Curry Cauliflower Chowder
Ingredients
- 1 tbsp olive oil
- 1/2 small Onion Minced
- 3 cloves garlic Minced
- 1 Bell Pepper Chopped
- 1 medium Cauliflower Cut into florets
- 1 medium Carrot Shredded
- 1/2 Pound Cooked Chicken Breast Cubed
- 6 cups Chicken Stock
- 1 can coconut milk
- 2 tbsp cornstarch
- 2-3 tsp curry powder
- 1/4 tsp cayenne pepper
- 1 tsp Salt
- 1 tsp Pepper
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In a large pot, Saute onions, garlic and peppers in olive oil for about 5 minutes.
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Add cauliflower pieces, shredded carrots, cooked chicken and chicken stock. Bring to a boil and simmer for 15-20 minutes. or until the cauliflower is tender.
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Add the coconut milk and bring back to a boil. mix the cornstarch and 3 tbsp of water together in a separate bowl then stir the mixture in to the chowder and stir well until thickens slightly.
-
Stir in the curry powder, cayenne pepper, salt and pepper. Adjust seasonings to taste.
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Serve and Enjoy!
My Recommended Picks:
Cast Iron Soup Pot
Oversized Soup Mugs
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- 1 tbsp olive oil
- 1/2 small Onion Minced
- 3 cloves garlic Minced
- 1 Bell Pepper Chopped
- 1 medium Cauliflower Cut into florets
- 1 medium Carrot Shredded
- 1/2 Pound Cooked Chicken Breast Cubed
- 6 cups Chicken Stock
- 1 can coconut milk
- 2 tbsp cornstarch
- 2-3 tsp curry powder
- 1/4 tsp cayenne pepper
- 1 tsp Salt
- 1 tsp Pepper
- In a large pot, Saute onions, garlic and peppers in olive oil for about 5 minutes.
- Add cauliflower pieces, shredded carrots, cooked chicken and chicken stock. Bring to a boil and simmer for 15-20 minutes. or until the cauliflower is tender.
- Add the coconut milk and bring back to a boil. mix the cornstarch and 3 tbsp of water together in a separate bowl then stir the mixture in to the chowder and stir well until thickens slightly.
- Stir in the curry powder, cayenne pepper, salt and pepper. Adjust seasonings to taste.
- Serve and Enjoy!