Ingredients
- 4 slices (4 ounces) bacon, diced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1/4 cup flour
- 4 cups low-sodium chicken broth
- 1 cup 2% milk
- 1 cauliflower head (roughly chopped)
- 1 bay leaf
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
- 2 tablespoons fresh parsley leaves, chopped
How to Make
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Step 1: Heat a large stockpot or Dutch oven, over medium heat.
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Step 2: Add bacon, and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate and set aside.
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Step 3: Melt butter in the stockpot.
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Step 4: Add garlic, onion, carrots and celery, and cook, stirring occasionally, until tender, about 3-4 minutes.
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Step 5: Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
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Step 6: Whisk in flour until lightly browned, about 1 minute.
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Step 7: Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
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Step 8: Bring to a boil; reduce heat, and simmer until cauliflower is tender, about 12-15 minutes.
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Step 9: Season with salt and pepper, to taste.
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Step 10: If the chowder is too thick, add more milk, until it's just right for you.
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Step 11: Serve immediately, garnished with bacon and parsley
We hope you enjoy this recipe!
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