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CAULIFLOWER - Bacon-Cheddar Cauliflower Chowder
Nb persons: 8
Yield:
Preparation time:
Total time:
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| Bacon-Cheddar Cauliflower Chowder [Soup] Ingredients | |
| 8 slices | center-cut bacon, chopped and divided |
| 1/2 small | onion, chopped OR 1 teaspoon onion powder |
| 1 | celery stalk, chopped |
| 2 | garlic cloves, minced |
| salt | |
| pepper | |
| 4 cups | shredded or grated cauliflower, (1/2 large head) |
| 2 Tablespoons | water |
| 2 Tablespoons | gluten-free or all-purpose flour |
| 2 cups | chicken broth, divided |
| 2 cups 2% | milk |
| 3-4 dashes | hot sauce, (or more or less) |
| 2-1/2 cups (12oz) | shredded sharp cheddar cheese, divided |
| 2 | green onions, chopped, (optional) |
Directions
Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese a little at a time until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
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