roasted cauliflower turkey cheddar chowder
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!
prep time
30 Min
cook time
2 Hr
method
Stove Top
yield
Ingredients
- 3 cups shredded turkey or chicken
- 4 cups turkey stock (made and frozen from leftover turkey bones and neck)
- 2 cups water
- 1 - celery stalk chopped
- 1 - chopped onion
- 3 cloves garlic grated
- 2 teaspoons pepper or more to liking
- 1 cup milk
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 - head of cauliflower
- 1 - large potato or a few turnips
- 1 cup shredded white cheddar
How To Make roasted cauliflower turkey cheddar chowder
-
Step 1In 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. -
Step 2Mean 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.
-
Step 3Remove 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes