Cheddar Cauliflower Chowder
User Reviews
5
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Cook Time
45 mins
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Total Time
45 mins
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Servings
4 to 6 people
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Course
Main Course, Soup
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Cuisine
American
Cheddar Cauliflower Chowder
Description
Cheddar Cauliflower Chowder starts with bacon cooked until crispy, which forms the flavor base along with sautéed onions, carrots, and garlic. The vegetables are lightly seasoned before flour is added to create a roux that thickens the broth once chicken or vegetable stock is added. Cauliflower florets cook until tender, then heavy cream and freshly grated white cheddar cheese are stirred in off the heat to melt smoothly and enrich the chowder's creamy texture. Green onions add a fresh element at the end.
The chowder offers a combination of smoky bacon, mild sharpness from cheddar, and the gentle sweetness of sautéed carrots and onions. The dish is thick, creamy, and comforting, making it ideal as a warming appetizer or light main course paired with crusty bread.
Ingredients
- 4 lices Bacon diced, thick-cut
- 1 onion diced, sweet
- 3 carrot peeled and chopped, large
- 4 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 3 tablespoons all-purpose flour
- 6 cups chicken stock or vegetable stock
- 1 cauliflower cut into florets, large head
- ⅓ cup heavy cream
- 4 ounces White Cheddar Cheese freshly grated, plus extra for topping
- 4 green onion thinly sliced
Instructions
- Heat a large pot over medium heat and add the bacon. Cook until the bacon is crispy and the fat has rendered, about 6 to 8 minutes. Remove the bacon with a slotted spoon and place it on a paper towel to drain off excess grease.
- Throw the onions, carrots and garlic into the pot where the bacon grease is. You can add a small pinch of salt and pepper - you most likely will need a little salt for the soup, but the bacon is salty, so don’t go overboard! Stir and cook the vegetables until they soften, about 5 to 6 minutes.
- Sprinkle in the flour and cook, stirring often, for 2 to 3 minutes. Stream in the stock while stirring. Add in the cauliflower florets. Bring the mixture to a boil then reduce it to a simmer. Cook uncovered for 15 minutes, stirring occasionally, until the cauliflower is tender.
- Stir in the cream and cook for a minute or two until it warms. Reduce the heat to low and stir in the cheese and half of the green onions. Stir until the cheese is melted. Taste the soup and season with most salt and pepper if needed. This will depend on how salty your bacon and cheese are! Stir in most of the bacon, leaving a bit to garnish the bowls with.
- Serve the soup with the extra bacon, green onions and more cheese if you wish. Enjoy!
User Reviews
Overall Rating
5
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