Creamy Cauliflower Chowder

We got our Christmas Tree today. The sun is shining, the air is crisp and the day couldn’t have been better suited for the outing.  Finding the perfect tree took minutes, so we stopped by a local park to burn off some energy and soak up some natural Vitamin D. This is very rare for our area!

Once we got back to the car it was red cheeks and runny noses all around… Ok, well at least for those in the backseat.  I had chowder on the brain and I knew exactly how I was going to make it.

We were fortunate enough to have a house full of twenty people willing to entertain a Paleo Thanksgiving spread.  One of the staples, of course, was the Mashed Cauliflower from Paleo Comfort Foods. Their recipe is a simple blend of cauliflower, garlic and chicken stock–which translates to me as the ideal base for a Paleo Chowder. I’m very grateful for my friend and fellow Paleo purveyor for not only preparing these, but also leaving a bunch of leftovers in my fridge!

Paleo Cauliflower Chowder on #paleo #paleodiet #glutenfree

You will need these few items to make this gluten free chowder recipe:

  • 1 cup chopped leftover turkey
  • 1 cup chopped cauliflower
  • 2 cups of leftover mashed cauliflower
  • 1 cup homemade turkey stock (you made yours, right??)
  • 1 clove garlic, thinly sliced
  • 1/4 tsp dried thyme
  • 1/4 cup extra virgin olive oil
  • Salt & pepper
  • 1 scallion, optional

Follow these steps:

  1. Heat the olive oil in a large sauce pan to about medium to medium-high, depending on how hot your stove gets. Meanwhile, chop the leftover turkey and cauliflower, slice the garlic.
  2. When the oil comes to temp, sauté the turkey, cauliflower and garlic until the cauliflower softens and both that and the turkey get some color. Add the dried thyme.
  3. I’m all about building flavors.  Letting the cauliflower, turkey and garlic cook to a golden brown is a crucial first step.  Then add in the mashed cauliflower. Mix everything together and let the mash come to temp before adding the stock.
  4. Slowly add the cup of stock, mix, reduce heat to medium to medium-low, cover and simmer for a few minutes while you thinly slice a scallion, if you’d like to use it as a garnish.  The pop of fresh flavor is definitely welcome against the earthy, creamy chowder.
  5. Remove from heat and ladle into a large bowl. Add a grind or two of fresh black pepper and top with the scallion slices.
  6. Get a big spoon and dig in!

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