Home > Index > Soups >

Cauliflower Chowder with Crispy Pork Belly

A rich and creamy cauliflower and vegetable soup topped with Monterey Jack cheese and crispy diced pork belly.

Email This Recipe

Save & Share

9 people Yepped this recipe

servings: 4

total time: 50 minutes

added on 07/19/2018

recipe by: Frankie

INGREDIENTS

CONVERSION CALCULATOR

Heat a dutch oven or large pot over medium-high heat.
generously season the diced pork belly with salt and pepper.
Cook the pork belly, stirring occasionally, until crispy, about 8 minutes.
Transfer the pork to a paper towel lined plate and set aside, keeping any fat in the pot.
Keep the pot over medium-high heat and add the cauliflower, onion, carrot, celery, and garlic then cook, stirring occasionally, about 5 minutes.
Add the butter and stir until melted then stir in the flour until well combined.
Stir in the water and 1/2 tsp salt then cook, stirring often, until the water comes to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, until cauliflower is tender, about 15 minutes.
Stir in the heavy cream and cook, stirring often, until heated through, about 2 minutes.
Season the soup with salt & pepper to taste.
Serve in bowls topped with Monterey Jack cheese and the crispy pork belly.

9 people Yepped this recipe

Did you try this recipe?
If so, did you like it?