5 from 291 votes
Cauliflower Chowder
Cauliflower Chowder combines crispy bacon, sautéed vegetables, and tender cauliflower in a creamy broth thickened with flour. Pureeing part or all of the soup creates a smooth texture, enhanced by fresh parsley and seasoned with garlic and bay leaf for a hearty, comforting soup.
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings:
6
servings
Course:
Main Course, Soup
Cuisine:
American
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.
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