Cauliflower Chowder

Cauliflower Chowder

Whenever we hear ‘chowder’, I think all of our minds collectively gravitate towards [Boston] clam chowder - so for ‘something different’, I like to make a cauliflower chowder.

This chowder takes heat (spice) well and can be largely prepared in advance, so the actual cook (and blend) time can be quite short.

Note: you will need an immersion blender (or alternatively, a high-heat capable food-processor/blender). This basic KitchenAid model is consistently priced at around $50 CAD all year round and can do the job.

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Recipe

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The recipe is sized to fit in a 4.3x6.3 lamination pouch, like this one — perfect to have on hand in the kitchen

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