7 Freestyle Points 309 Calories

This thick and cheesy chowder with potatoes, corn, cauliflower, and bacon is perfect for cold and cozy winter nights.

• 6 strips center-cut bacon, chopped
• 2 small yellow onions, chopped
• 2 large garlic cloves, minced
• 2 tablespoons all-purpose (or gluten free) flour
• ¼ teaspoon turmeric
• 1 teaspoon fresh thyme leaves
• 1 ½ teaspoons kosher salt
• Freshly ground black pepper
• 3 ½ cups low sodium chicken broth
• 2 small Yukon gold potatoes, diced
• 1 (12-ounce) wedge cauliflower, stem intact
• 1 pound frozen corn kernels
• 1 cup whole milk
• 4 ounces shredded white sharp cheddar cheese

Stove top directions

1. Place bacon in a large Dutch oven or heavy pot and sauté over medium heat, until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.
2. With the pot still over medium heat, add the onions and garlic and sauté until the onions are soft and translucent, about 5 minutes. Sprinkle the flour over the onions, add turmeric, thyme, salt and pepper, to taste, and cook for an additional minute, stirring constantly.
3. Add the broth, potatoes and cauliflower and stir with a wooden spoon, scraping the bottom of the pot (this releases the caramelized bits on the bottom). Bring the pot to a boil then decrease to simmer, cover and cook 20 minutes.
4. Meanwhile, heat 4 ounces (about 2/3 cup) of the corn with a splash of water in a small microwave safe-dish until just defrosted, about 1 minute.
5. Remove the lid from pot and transfer the cauliflower, 1 cup of the soup and warmed corn to a blender and blend until smooth. Transfer puree back to the pot.
6. Add the remainder of the frozen corn, the milk and cheese. Mix then simmer for 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces.

Instant Pot directions

1. Press the sauté button on an electric pressure cooker. Add the bacon and sauté until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.
2. In the pressure cooker (still on sauté), add the onions and garlic and sauté until the onions are soft and translucent, about 5 minutes. Sprinkle the flour over the onions, add turmeric, thyme, salt and pepper, to taste, and cook for an additional minute, stirring constantly.
3. Add the broth, potatoes and cauliflower and stir with a wooden spoon, scraping the bottom of the pot (this releases the caramelized bits on the bottom).
4. Seal and cook on high pressure for 10 minutes. Quick release, then open when the pressure subsides.
5. Meanwhile, heat the corn with 2 tablespoons of water in microwave safe-dish until just heated through, about 3 minutes.
6. Transfer the cauliflower, 1 cup of the soup and 2/3 cup warmed corn to a blender and blend until smooth. Transfer puree back to the pot and stir well.
7. Add the milk and cheese. Mix then cover for 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces.

Nutrition Information

Yield: 6 servings, Serving Size: 1 2/3 cup

• Amount Per Serving:
• Freestyle Points: 7
• Points +:
• Calories: 309 calories
• Total Fat: 11g
• Saturated Fat: 5.5g
• Cholesterol: 27mg
• Sodium: 638mg
• Carbohydrates: 42g
• Fiber: 5.5g
• Sugar: 10g
• Protein: 15g