Cauliflower and Red-Pepper Chowder

Cauliflower and Red-Pepper Chowder
Photo by Randy Mayor

Ingredients

  • 1 tablespoon butter
  • ½ cup sliced celery
  • 1 ½ cups water
  • 2/3 cup minced shallots (about 4 large)
  • 6 cups finely chopped cauliflower florets (about 1 head)
  • 2 cups finely chopped red bell pepper (about 2 medium)
  • 6 cups finely chopped cauliflower florets (about 1 head)
  • + 19 more ingredients
    • ½ teaspoon black pepper
    • 1 cup 2% reduced-fat milk
    • 1 cup finely chopped peeled red potato
    • 2/3 cup minced shallots (about 4 large)
    • 3 tablespoons minced fresh or 1 tablespoon dried basil
    • ½ cup sliced celery
    • 2 (14 1/2-ounce) cans vegetable broth
    • 2 cups finely chopped red bell pepper (about 2 medium)
    • 1 tablespoon butter
    • 1 bay leaf
    • 3 tablespoons minced fresh or 1 tablespoon dried basil
    • 2 (14 1/2-ounce) cans vegetable broth
    • 1 cup finely chopped peeled red potato
    • 5 tablespoons fat-free sour cream
    • 1 cup 2% reduced-fat milk
    • ½ teaspoon black pepper
    • 1 ½ cups water
    • 5 tablespoons fat-free sour cream
    • 1 bay leaf

Melt the butter in a Dutch oven over medium heat. Add shallots and celery; cook 5 minutes, stirring constantly. Add broth and water; bring to a boil. Add cauliflower, bell pepper, potato, and bay leaf; return to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in milk an...

View full recipe at My Recipes

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