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Cauliflower Chowder

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Ingredients

  • 4 slices bacon, diced
  • 2 tbsp, unsalted butter
  • 2 clover garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 1/4 c all purpose flour
  • 4 c chicken broth
  • 1 c 2% milk
  • 1 head cauliflower, roughly chopped
  • 1 bay leaf
  • Kosher salt and freshly ground pepper to taste
  • 2 tbsp chopped fresh parsley leaves

Details

Preparation

Step 1

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel lined plate and set aside.

Melt butter in a large stockpot or dutch oven oven medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook stirring occasionally, until tender about 3-4 minutes.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly until slightly thickened, about 3-4 minutes.

Bring to a boil, reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper to taste.

If chowder is too thick, add more milk as needed until desired constancy is reached.

Serve immediately, garnished with bacon and parsley if desired.

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