Cauliflower Chowder

Cauliflower Chowder

adapted from Bon Appetit

The miso that is added at the end give the soup another level of savory flavor.

If you haven't tried Wondra flour™ it is a game changer when making soups and gravies. It dissolves very quickly and smoothly into the dishes.

 
Makes 3 servings                                                            7 WW pts / serving

1 1/2 Tbsp. butter, divided
1/2 onion, finely chopped
1 celery stalk, thinly sliced
2 garlic cloves, finely chopped
2/3 tsp. chopped fresh thyme
1/2 tsp. Kosher salt
4 tsp. Wondra flour™ 
1/3 lb. cauliflower, cut into small florets and stems diced
5 oz. baby potatoes, scrubbed and diced
1/2 cup half & half

1 2/3 cups water
1 cup oyster crackers
2/3 tsp. Nick's Famous Crab Seasoning™ or your favorite crab /seafood seasoning

2 tsp. yellow miso
Kosher salt and freshly ground pepper
Chopped scallion greens for serving

1. Heat 1 Tbsp. butter in a pot. 
2. Add the onion, celery, thyme, and salt; Cook, stirring occasionally, until onion is translucent and celery is softened, about 5 minutes.
3. Sprinkle in the flour over onion mixture; Cook, stirring, 1 minute. 
4. Add the cauliflower, potatoes, half & half and water; Bring to a simmer and cook, stirring occasionally, until cauliflower and potatoes are tender and liquid is slightly thickened, about 20 minutes.
5. Meanwhile, heat remaining 1/2 Tbsp. butter in a small skillet . 
6. Add the oyster crackers, tossing or stirring often, until golden brown in spots, about 5 minutes. 
7. Remove from heat, sprinkle with crab seasoning, and toss until crackers are evenly coated.
8. Stir in the miso 
9. Remove from heat and adjust seasoning with salt and pepper to taste.
10. Ladle chowder into bowls; Top with scallion greens.
11. Serve with oyster crackers.

Enjoy!