Creamy Slow Cooker Cauliflower Chowder <br /> <br />Ingredients: <br />1 head cauliflower, cut into florets <br />2 stalks celery, chopped <br />1 yellow onion, finely chopped <br />4 cups (1L) chicken stock <br />2 cups (500 mL) grated cheddar cheese <br />1/2 cup (250 mL) 35% cream <br />1 bay leaf <br />1/2 tsp (2 mL) dried thyme <br />1/2 tsp (2 mL) rosemary, minced <br />Coarse salt and freshly ground pepper, to taste <br />Fresh chives, garnish <br /> <br />Method: <br /> <br />Place cauliflower florets, celery and onions in a slow cooker. <br />Add thyme, rosemary and bay leaf, and season with salt and pepper. <br />Pour in chicken broth, cover and cook on high for 1-2 hours (or on low for 3-4). <br />Remove and discard bay leaf, then blend until smooth. <br />Mix in heavy cream and 1 1/2 cups cheddar cheese, stirring until smooth. <br />Adjust seasoning, if necessary. <br />Garnish with remaining cheese and fresh chives.
