Clam Chowder with Cauliflower

Recipe By:
Celine
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  • Total Time 25 min Ico-add
  • Yield 6 Servings
  • Level Medium

This clam chowder variation adds the core of a cauliflower head to give the soup extra flavor.
 

Ingredients

  • 1 core of a fresh cauliflower (not the flowerettes)
  • 2 cups heavy cream
  • 2 cups beef stock, bouillon or water
  • 1 can (10 ounces) clams and broth
  • 1 tablespoon butter
  • 1 tablespoon minced onion
  • 1 sprig or 1/2 teaspoon minced parsley
  • Salt to taste
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Directions

  1. 1. Dice the cauliflower.
  2. 2. Heat the cream and stock together. Add the cauliflower.
  3. 3. Simmer uncovered for 10 minutes or until the cauliflower is the consistency of cooked potato.
  4. 4. Add the other ingredients and heat through.