Yields: 6 servings
Prep: 15 min
Cook time: 30 min
Prep: 15 min
Cook time: 30 min
INGREDIENTS:
- 4 slices bacon, diced
- 2 Tbsp unsalted butter
- 2 cloves garlic, minced
- 1 onion sliced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1/4 cup all purpose flour
- 4 cups chicken broth
- 1 cup 2% milk
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- Kosher salt and freshly ground pepper to taste
- 2 tbsp chopped fresh parsley leaves
DIRECTIONS:
- Heat in a large stockpot over medium heat. Add bacon and cook until brown and crispy, abut 6-8 minutes, transfer to a paper-towel lined plate ; set aside
- Melt butter in a large stockpot over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender about 3-4 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook whisking constantly until slightly thickened about 3-4 minutes
- Bring to a boil; reduce heat and simmer until cauliflower is tender, about 12-15 minutes; season with salt and pepper to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with bacon and parsley