Bacon-Cheddar Cauliflower Chowder

(A Low-Carb Alternative to Baked Potato Soup!)

• Ready In: 1 hr
• Serves: 8

Ingredients

• 8  slices  center-cut bacon, chopped (half used for garnish)
• 1⁄2 small onions, chopped or 1  teaspoon onion powder
• 1  celery, chopped
• 2  garlic cloves, minced
•  salt & pepper
• 4  cups  grated cauliflower or 1⁄2 large cauliflower head
• 2  tablespoons water
• 2  tablespoons flour
• 2  cups 2% low-fat milk
• 2  cups chicken broth, divided
• 3 -4  dashes  hot sauce (or more or less)
• 2 1⁄2 cups  shredded sharp cheddar cheese, divided (half used for garnish)
• 2  green onions, chopped (optional)

Directions

1. Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
3. Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
4. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
5. NOTE: Use a food processor's chopping and grating blades to make prepping veggies and cheese a breeze.