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Recipes Weeknight Meals

Cauliflower and Bacon Chowder

Spring in Indiana is so lovely! One day it is 70 degrees, the next 30 degrees with a chance of snow. So on a cold mid-March day, I set out to make cauliflower chowder. I saw a recipe on Pinterest and noticed a few things I would change right away. Then as I began cooking, naturally I began adding ingredients and this yummy cauliflower and bacon chowder was born. This is my new favorite soup! I imagine it would still be good without the bacon, but all of us carnivores know that bacon only makes things better! 

The cauliflower gives this chowder the bulk and texture needed so you will not miss the potatoes found in most chowders. Even our 4.5 year-old loves this soup (or maybe it was just the oyster crackers I let him add). 

Cauliflower and Bacon Chowder
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Ingredients
  1. 6 slices of bacon, diced
  2. 4 cloves of garlic, minced
  3. 1 (med-large) head of cauliflower, chopped into medium florets
  4. 1 yellow onion, diced
  5. 3 carrots, diced
  6. 3 stalks of celery, diced
  7. 1 cup frozen corn
  8. 1/4 cup flour
  9. 1 cup 2% milk
  10. 4 cups chicken broth
  11. 1 bay leaf
  12. 1 t thyme
  13. 2 T fresh parsley
  14. 1 cup shredded white cheddar
Instructions
  1. 1. Dice the bacon and fry it in a large stock pot. Use slotted spoon to remove cooked bacon and place on a paper towel.
  2. 2. Pour all the bacon grease into a bowl, then add 2 T of bacon grease back into the pot and add onion, carrots, celery and garlic. Cook for 5-7 minutes over medium heat or until tender.
  3. 3. Add cauliflower and bay leaf and cook for another 5-7 minutes.
  4. 4. Whisk in the flour for 1 minute, then whisk in the broth and milk constantly stirring until slightly thickened.
  5. 5. Add corn and thyme and bring to a boil, then reduce heat to a simmer for around 15 minutes or until cauliflower is tender. Optional: ladle out 1 cup of chowder and blend with a hand immersion blender or in a blender then add back to the soup. This just gives it a creamier texture! Salt and pepper to taste.
  6. 6. Stir in white cheddar, fresh parsley and cooked bacon and serve. Garnish with a pinch of white cheddar and crispy bacon.
Adapted from Damn Delicious
Adapted from Damn Delicious
Our Plate http://our-plate.com/

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