Cauliflower Chowder Recipe

Cauliflower Chowder

If you are looking for a new soup or chowder recipe, I think I have one you will like. It is a cauliflower chowder recipe. I know, it is not your normal soup recipe but I think you really will love it!

This time of year everyone needs a little chowder to warm up and this one is so good!

You will need a large stockpot or a large dutch oven to make this cauliflower chowder.

This can be made into a gluten free recipe too. Just use your favorite all-purpose gluten-free flour in place of the normal flour. And be sure to use a gluten-free stock and bacon.

Do you have a go to soup or chowder that you love in the winter? While I love this one, but still would be a toss up with this one and a good bean with bacon soup for my go to…yum!

If you like this recipe here are a few others you may want to check out.

• Orange Ginger Carrot Recipe – Whole30 Recipe
• Chicken Porcupine Meatballs – Gluten Free
• Southern Style Ham and Beans Recipe (Great For Left Over Ham)

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Cauliflower Chowder Recipe

Course Soup

Cook Time 45 minutes

Total Time 45 minutes

Servings 6

Author Reuse Grow Enjoy

Ingredients

• 4 slices bacon diced
• 2 tablespoons unsalted butter
• 2 cloves garlic minced
• 1 onion diced
• 2 carrots peeled and diced
• 2 stalks celery diced
• ¼ cup all-purpose flour
• 1 cup milk
• 4 cups chicken broth
• 1 head cauliflower roughly chopped
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley leaves

Instructions

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; set aside.
2. 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 tender, about 3-4 minutes.
3. 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.
4. Bring to a boil; reduce heat and simmer until cauliflower is tender, about 12-15 minutes. Remove bay leaf and then season with salt and pepper to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
5. Serve immediately, garnished with bacon and parsley if desired.