Easiest Way to Cook Tasty Black truffle cauliflower chowder with asparagus (+bacon)

Black truffle cauliflower chowder with asparagus (+bacon). Cauliflower Chowder - A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights! If the chowder is too thick, add more milk as needed until desired consistency is reached. This easy bacon wrapped asparagus recipe is baked in the oven, with some tricks for extra crispy bacon.

Sprinkle with garlic salt and black pepper to taste. Cauliflower makes a great base for this creamy, cheesy chowder! Bacon is the perfect delicious addition! You can have Black truffle cauliflower chowder with asparagus (+bacon) using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Black truffle cauliflower chowder with asparagus (+bacon)

1. You need Half of a white onion.
2. You need 1 bundle of asparagus.
3. Prepare 1 package of riced cauliflower or one head cauliflower, diced finely into rice.
4. You need 4 of + cloves garlic.
5. You need of Salt, pepper, bit of cayenne.
6. You need of Black truffle oil, or fresh black truffle shaved.
7. Prepare Splash of broth.
8. It's of Parmesan or truffle Gouda cheese if desired.

Black truffles (Tuber melanosporum) are best understood as an underground mushroom. Black truffles are native to western Europe and are now cultivated as a horticultural crop in North and South America, New Zealand and Australia as well as Europe. This thick and cheesy Cheddar Corn Chowder with Bacon is made light using cauliflower to thicken it, no cream added. Slice the bacon into small pieces.

Black truffle cauliflower chowder with asparagus (+bacon) instructions

1. In a soup pan, sauté diced onions and garlic in truffle oil on medium. Pull out half of the amount into a bowl once cooked down.
2. Add cauliflower to remaining onions + garlic, add spices and about 1/3 cup vegetable broth. Cover and let steam..
3. Season asparagus with oil, salt and pepper and bake at 350 for about 7-10 minutes. Same with bacon, if using..
4. Once softened, transfer cauliflower + onion mix to blender and blend until the consistency of chowder..
5. Transfer chowder back into soup pan, add in remaining onions + garlic, and cheese cubes..
6. Chop roasted asparagus (and bacon), saving the tops for a garnish, and add to chowder..
7. Stir. Taste, and add truffle oil, s+p as necessary..

Add in the chopped cauliflower, thyme, smoked paprika, red pepper, salt, and black. Enjoy this flavorful chicken chowder with asparagus, cream, chicken broth, and potatoes. This recipe is great with crusty rolls or biscuits and a salad. A rotisserie chicken or two poached chicken breasts* are quick and convenient if you don't have leftover chicken. Or make the chowder with leftover turkey.