Cauliflower Chowder
A great, healthy alternative to loaded potato soup! Credit to iowagirleats.
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Ingredients
- 8 slices of Centercut Bacon
- 1/2 Small Onion
- 1 Celery Stalk
- 2 Garlic Cloves
- 4c Shredded Cauliflower
- 2 tbsp Water
- 2 tbsp Flour
- 2c Chicken Broth
- 2c Milk
- 3 to 4 dashes of Hot Sauce
- 2 1/2c Shredded Sharp Cheddar
- Salt and Pepper
Details
Servings 8
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
Step 2
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.
Step 3
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.
Step 4
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 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.
Use a food processor’s chopping and grating blades to make prepping veggies and cheese a breeze!
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