Cauliflower Chowder Sourdough Bread Bowls Recipe


The Alaska from Scratch CookbookCauliflower a hardy Alaska grown vegetable is showing up everywhere. It’s a versatile option when making things like gluten free pizza crust, faux mashed potatoes, or cut finely and used as a stand-in for steamed rice. Here, I’ve made a creamy cauliflower chowder served up in a sourdough bread bowl, a new spin on the chowder bowls I devoured in college, sitting along the docks in San Diego.

  • Yield: 4 Servings


  • ½ pound bacon, chopped
  • ¼ cup butter
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • Salt and freshly cracked black pepper
  • 1 fresh bay leaf
  • ¼ cup all-purpose flour
  • 1 quart (4 cups) chicken broth
  • 1 head cauliflower, cored and finely chopped cup half-and-half
For serving
  • 4 small round loaves sourdough bread, tops sliced off and hollowed out
  • Smoked paprika
  • Cheddar cheese, grated
  • Green onions, sliced
How to Make It
  1. In a large Dutch oven, cook the bacon over medium heat until browned and crisp. Remove the bacon to a plate lined with paper towels to cool and drain. Discard the bacon fat and return the pot to the heat.
  2. Add the butter to the pot. Cook the onion and the garlic in the butter for 2 minutes. Add the carrots and celery. Season generously with salt and pepper to taste and add the bay leaf. Sprinkle the flour over the vegetables. Cook, stirring often, for 2 minutes. Add the chicken stock and stir well to combine, scraping the bottom of the pot as needed. Add the cauliflower and bring the soup to a boil. Reduce the heat and simmer, uncovered, stirring often, for 10 to 15 minutes, or until the vegetables are tender and the soup has thickened.
  3. Turn off the heat and discard the bay leaf. Stir in the half-and-half. Add half of the bacon crumbles, reserving the other half for serving. The chowder should be thick. Season with more salt as needed and a generous amount of freshly cracked black pepper. Ladle the soup into the bread bowls and sprinkle each with a pinch of smoked paprika. Top each bread bowl with cheese, bacon, and green onions. Serve promptly.

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