Roasted Cauliflower Turkey Cheddar Chowder

Lisa G. Sweet Pantry Gal

By
@2sweetinc

Leftover turkey and stock with cauliflower and cheddar made a wonderful chowder!
This is pretty much low carb, only one potato added for extra starch, can be omitted, turnip can be added instead.
Real hearty chowder!


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Prep:

30 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

3 c
shredded turkey or chicken
4 c
turkey stock (made and frozen from leftover turkey bones and neck)
2 c
water
1
celery stalk chopped
1
chopped onion
3 clove
garlic grated
2 tsp
pepper or more to liking
1 c
milk
1/2 c
heavy cream
2 Tbsp
butter
1
head of cauliflower
1
large potato or a few turnips
1 c
shredded white cheddar

Directions Step-By-Step

1
In a large stock pot, cook chopped celery and onion til softened in butter.
Add stock and water with turkey, grate garlic add pepper and bring to boil for 15min. Turn to simmer for another hour.
2
Mean while cut cauliflower and potato, drizzle with olive oil and S&P. Place on cookie sheet and roast on 400 degrees for approximately 25 min. Or til soft.
3
Remove cauliflower.
In another sauce pan warm milk, cream butter and pepper. Add cauliflower and potato to warm cream mix. Turn burner off. Hand blend or mash with potato masher.
Add to turkey base. Stir well, add cheese to melt, stir, taste and add more pepper to liking.
Serve with crusty bread for one hearty meal.

About this Recipe

Course/Dish: Chowders
Main Ingredient: Turkey
Regional Style: American
Dietary Needs: Low Carb
Other Tag: Healthy
Hashtag: #Hearty Chowder