Cauliflower Chowder
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1⁄4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup 2% low-fat milk
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- kosher salt & freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
directions
-
DIRECTIONS:
- Heat a large stockpot or Dutch oven over medium 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 stockpot or Dutch oven 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 barely crisp-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 the chowder is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with bacon and parsley, if desired.
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