Cauliflower Chowder

This is such a fun recipe! It can be made vegan (see notes on options), pescatarian, or as listed below with all the options.

3 pieces of bacon, chopped (or 2 T olive oil)
1 leek, chopped
2 stalks of celery, chopped
2 cloves of garlic, pressed or minced
1 head of cauliflower, chopped small
2 bottles of clam juice (or 2 cups of chicken or veggie broth)
1 cup of almond or coconut milk (or whole milk)
1-2 tsp. of your favorite seasoning

2 cans of canned clams (juice reserved) OR
2 cups of frozen or fresh scallops OR
2 cups of fish or mixed seafood of your choice OR
1-2 cups of fresh corn kernels

1/4 cup of coconut cream (or heavy cream)
1-2 T chopped fresh parsley

Clean the leeks by slicing in half (with the roots on) and separating the layers under running water to remove any hidden dirt. Dry thoroughly.

Saute bacon until starting to crisp, or heat olive oil in a medium pot. Add the leek, the celery and garlic and saute until starting to soften.

Add the cauliflower, clam juice, broth and milk and stir to combine and let come to a low boil. Simmer on medium low heat for about 15-20 minutes. When the cauliflower is soft, add the seafood (if using) and allow to cook until done. If you are using the fresh corn kernels, you can add those with the cream and parsley and allow to simmer for another 2-3 minutes.

Have fun and use the ingredients that work for you. The cauliflower keeps this chowder low carb, this can be made to suit just about any dietary needs.