Cauliflower Chowder

Yields: 6 servings
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: 

1. 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
2. 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.
3. 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
4. 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.
5. Serve immediately, garnished with bacon and parsley 

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