Cauliflower Chowder
Total Time
55 minutes
Prep Time
20 minutes
Cook Time
35 minutes
Rating
4.95 out of 5 stars
(94)
Ingredients
6 servings
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 onion, diced
- 2 celery ribs, diced
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup 2% milk
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
How would you rate this recipe?
Preparation
Step 1
Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.
Step 2
Melt butter in the stockpot. Add garlic, onion, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Step 3
Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 4-5 minutes.
Step 4
Whisk in flour until lightly browned, about 1 minute.
Step 5
Stir in chicken broth and milk, and cook, stirring frequently, until slightly thickened, about 3-4 minutes.
Step 6
Bring to a boil; reduce heat and simmer until cauliflower is tender, about 12-15 minutes; season with salt and pepper, to taste.
Step 7
Puree with an immersion blender until the desired consistency is reached.
Step 8
Serve immediately, garnished with bacon and parsley, if desired.
Step 9
Save recipe for the next time?
Chef's notes
Perfect for soup season, ski season, post-holiday season, and blustery winter season.
Oh-so-velvety with all the sneaked in vegetables that even the pickiest of toddlers will love.
Packed with cauliflower, a great source of antioxidants that’s high in fiber and low in calories.
