This recipe is a great low carb, gluten-free dish but also very filling and warming. It was a rainy day in Spain yesterday so I decided to make a chowder to warm our cockles. I added a sweet potato as we had it in the fridge but you can omit this and keep it extra low in carbs.
1 Medium Cauliflower
Pancetta Rashers (enough for 1/2 slices per person)
1 Sweet Potato Grated
1 Large Garlic Clove Grated
2 Celery Sticks Blitzed in Blender
1 Small Onion Finely Diced
2 Bay Leaves
1 Pint Chicken Stock
2 Tbsp Plain Flour (can use gluten free)
150g Cheddar Cheese (plus extra for the topping)
Tabasco Few Drops
Salt & Pepper
First in a food processor blitz the cauliflower…..
The reason I have blitzed the cauliflower and grated the potato is so it cooks quicker and more evenly.
In a deep pan cook the pancetta cubes until crispy then remove with a slotted spoon and set aside. Now add in the onion, celery and garlic to the same pan adding a little oil if needed, cook on a low heat until soft but not brown.
Then add the cauliflower and the bay leaves…
Add a few spoonfuls of water and cook for about 5 minutes or until the cauliflower and potato is cooked through.
Add in the thyme leaves and a few drops of Tabasco and lots of salt and pepper and let this bubble away on a medium heat for about 10 minutes stirring every so often.
Stir and taste, adding more seasoning or Tabasco according to your taste.
At this point you can decide on the texture, I liked this to have more of a bite so I did not blitz it up but at this point you can blend this to be a smoother texture.
Now add your cheese and stir, you can turn the heat off and let it melt in with the warmth of the soup.
Taste again. Once this all tastes good, remove the bay leaves and add the cooked pancetta into the pan. Stir then it is ready to serve.
With the pancetta rashers I pan-fried them until crispy.
Pour the soup into bowls top with a handful of grated cheddar and the pancetta rashers. I served mine with bread but you don’t need it as it is very filling on its own!!…