Cauliflower Chowder

By á-3646

Ingredients

• 4 slices bacon, diced
• 2 tbsp unsalted butter
• 2 tsp garlic
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 cup flour
• 4 cups chicken broth
• 1 cup milk
• 1 head cauliflower, roughly chopped
• 1 bay leaf
• kosher salt and freshly ground pepper, to taste
• 2 tbsp parsley

Preparation

Step 1

Heat 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; set aside.

Melt butter in a large pot over 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; 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 the chowder is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnish with bacon and parsley, if desired.