Recipe: Bacon, Blue Cheese, and Cauliflower Chowder

BACON, BLUE CHEESE, AND CAULIFLOWER CHOWDER

Note from source: I use this as a low carb meal, using cauliflower. But you can easily substitute diced cooked potatoes. Delicious on a cold rainy night. This makes a big batch, but when I fix it we have it for dinner then lunch the next day.

1 lb bacon, cut in small pieces
2 leeks, cleaned and chopped
1 yellow onion, chopped
1 tablespoon thyme
2 bay leaves
1 tablespoon garlic powder
1 large head cauliflower, cut in small florets
5 cups mushrooms, sliced
1/4 cup carrots, grated
2 quarts chicken broth
10 ounces blue cheese pepper
1 quart half-and-half

In large stock pot over medium heat cook bacon until crisp. Drain off most of the fat.

Add leeks, onion, thyme, bay leaves, and garlic powder to pot with bacon. Saute until onions are translucent.

Add cauliflower, mushrooms, and carrots to pot and saute for 5-10 minutes.

Add chicken broth and cook until vegetables are done.

Add blue cheese and cook until blue cheese melts.

Turn heat to low, pour in half-and-half, and cook approximately 10-15 minutes until heated through.

OPTIONAL: I have been known to add any kind of fish that will hold together.

Servings: 10-12
Adapted from source: Shidal