CAULIFLOWER CARROT CHOWDER. YUMLICIOUS!

Wow! Just made this soup with a few revisions due to my inventory. The easiest and the most delicious Fall comfort chowder ever. YUMLICIOUS!
2 cups sliced carrots
1 med head cauliflower
5 cups water in dutch oven
Sprinkle of red pepperseeds
Salt and pepper to taste
Pieces of baked chicken thighs
With juice from chicken 15mins
In saucepan melt
4 tbls butter
4 tbls whole wheat flour
2 cups 2percent milk
1 cup shredded reduced fat four Italian cheeses(mozzarella, provolone, asiago, & romano)
Add to cauliflower mixture.
Created in heaven!
Approx 150 calories per cup.

 

Ingredients

• 1 medium head cauliflower, broken into florets
• 1 medium carrot, shredded
• 1/4 cup chopped celery
• 2-1/2 cups water
• 2 teaspoons chicken or 1 vegetable bouillon cube
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups 2% milk
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 to 1 teaspoon hot pepper sauce, optional

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Nutritional Facts

1 cup: 159 calories, 11g fat (7g saturated fat), 35mg cholesterol, 617mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.

Directions

1. In a large bowl, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
2. In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).