Go Back
Print
If you are looking for a new recipe to try that will warm you up on a cold day, I have one for you. Check out this recipe for cauliflower chowder.

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
  • ΒΌ 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.