Cauliflower has never been one of my favorite vegetables. I don’t usually buy it, but when I do, I feel like it’s such a challenge to actually eat it. When I found a recipe for Cauliflower Chowder, I decided to buy a head of cauliflower (it was even organic!). We used it all up in the same recipe and the recipe turned out great!
This Cauliflower Chowder reminds me a lot of THIS Creamy Potato Soup, which I absolutely love.
Cauliflower Chowder Recipe
Ingredients:
- 4-5 slices bacon
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 2 large carrots, peeled and diced
- 2-3 stalks celery, diced
- 1 head cauliflower, roughly chopped
- 1/4 C. flour
- 4 C. low-sodium chicken broth
- 1 C. 2% milk
- kosher salt and black pepper to taste
- optional: grated cheese and/or fresh parsley to garnish (along with the bacon)
Instructions:
- Heat a large soup pot to medium-high heat. Put the bacon in there and cook until crispy, about 7 minutes. Transfer bacon to a paper towel-covered plate. Set aside. Remove bacon grease, but leave about 1 or 1 1/2 Tbsp. of the grease in the pot.
- Add chopped onions, garlic, carrots, and celery to the bacon grease. Cook on medium heat for about 5 minutes, or until onions become translucent.
- Stir in the roughly chopped cauliflower and cook for about another 5 minutes.
- Sprinkle flour on top, and stir in for about 1 minute. Then slowly stir in the chicken broth and milk. Bring to a boil, then lower heat and simmer about 20 minutes, or until cauliflower is tender.
- Carefully blend about 1/4 of the soup and add it back into the soup pot. This just helps the soup get nice and creamy. Add salt and pepper to taste.
- Serve garnished with crumbled bacon, grated cheese, and/or chopped fresh parsley.
We served this cauliflower chowder with EASY GARLIC BREADSTICKS on the side.
*Inspired by THIS recipe.