Cauliflower Chowder
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6 servings
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Course
Main Course, Soup
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Cuisine
American
Cauliflower Chowder
Description
This Cauliflower Chowder starts by cooking diced bacon until crisp, providing a smoky savory flavor base and a measure of fat to cook aromatics. Butter, garlic, onion, and celery are then sautéed until softened and fragrant. Adding chopped cauliflower and a bay leaf introduces the main vegetable element, which softens while retaining slight texture during cooking.
Flour is whisked in to absorb fat and form a roux, thickening the chowder when combined with chicken broth and milk. The soup simmers until cauliflower is tender. An immersion blender is used to puree the soup to the desired consistency, which can range from chunky to fully smooth, allowing control over texture.
Served immediately, garnished with crispy bacon and fresh parsley, this chowder offers a balance of smoky, creamy, and mildly sweet vegetable flavors. The aromatics and bacon provide depth, while the creamy base provides a satisfying mouthfeel to this comforting soup.
Ingredients
- 4 lices Bacon diced
- 2 tablespoons butter unsalted
- 3 cloves garlic minced
- 1 onion diced
- 2 celery diced, ribs
- 1 head cauliflower roughly chopped
- 1 bay leaf
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk 2%
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons parsley chopped fresh leaves
Instructions
- 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, reserving 1 tablespoon excess fat in the stockpot.
- Melt butter in the stockpot. Add garlic, onion 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 4-5 minutes.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken broth and milk, and cook, stirring frequently, until slightly thickened, about 3-4 minutes.
- Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste.
- Puree with an immersion blender until desired consistency is reached.
- Serve immediately, garnished with bacon and parsley, if desired.
User Reviews
Overall Rating
5
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