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
Ingredients For roasted cauliflower turkey cheddar chowder
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3 cshredded turkey or chicken
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4 cturkey stock (made and frozen from leftover turkey bones and neck)
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2 cwater
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1celery stalk chopped
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1chopped onion
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3 clovegarlic grated
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2 tsppepper or more to liking
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1 cmilk
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1/2 cheavy cream
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2 Tbspbutter
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1head of cauliflower
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1large potato or a few turnips
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1 cshredded white cheddar
How To Make roasted cauliflower turkey cheddar chowder
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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.
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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.
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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.
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