Ingredients

4 slices bacon, diced
2 tablespoons, unsalted butter
2 garlic cloves, minced
1 onion, diced
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 ground black pepper

2 tablespoons, parsley leaves

Recipe Instructions

Step 1: Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Step 2: Melt butter in the stockpot. 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.
Step 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.
Step 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 the desired consistency is reached.

Step 5: Serve immediately, garnished with bacon and parsley, if desired.


The recipe listed out above and the image are courtesy of Damn Delicious.