Cauliflower and Corn Chowder

Weight Watchers Freestyle Points*:

Recipe Summary

This hearty and filling soup is a great way to stay warm on a cold day. It is loaded with veggies so it is low on points but high on nutrition. This makes a great side dish or main meal.

Ingredients

One large onion diced
4 large carrots, cleaned and sliced
4 stalks of celery, sliced thin
4 cloves of garlic
2 bags of frozen riced cauliflower
2 cups of frozen sweet corn
64 oz of chicken stock ( I used low sodium)
1 cup of milk (I used 2 %)
6 slices of bacon (cooked, and chopped)
1 tsp of thyme
1/2 tsp of cayenne pepper (optional)
Salt and Pepper to taste
1 tbsp. of extra virgin olive oil

Cooking Directions

In a large pot, or dutch oven, saute the onion in olive oil
Once the onion is tender, add carrots and celery. Salt and pepper lightly.
Cook until tender. Stir in pressed garlic. Cook an additional minute.
Add frozen riced cauliflower. Stir in to mixture. Add salt and pepper.
After the cauliflower has thawed a bit, add chicken stock, thyme, and cayenne pepper. Place a lid over the pot and cook until it has reached a boil.
Lower heat, and stir in the corn. Add lid and cook until soup is hot again. Add bacon and milk. Cook a few additional minutes. Adjust seasoning as needed.
Serve warm and enjoy.