CAULIFLOWER CHOWDER
yield: 6 servings
- 4 Sliced of Bacon, Diced
- 2 tbsp unsalted butter
- 2 cloves Garlic, 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 Milk
- 1 head Cauliflower, roughly chopped
- 1 bay leaf
- Salt and Pepper to taste
- 2 tbsp fresh Parsley, chopped
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; 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.
Suggestion: Garnish with bacon and parsley.
