Cauliflower Chowder
Description
Whether you serve this as the main dish or as a side, you will love this soup. It is creamy, heary and will comfort you on those cold days. And, it is also low-carb!
Ingredients
4 slices bacon, diced
2 T. unsalted butter
3 cloves garlic, minced
1 onion, peeled and diced
2 carrots, washed, peeled and diced
2 stalks celery, washed and diced
1/4 c. all-purpose flour
4 c. chicken stock/broth
1 c. 2% milk
1 head cauliflower, washed and roughly chopped
1 bay leaf
kosher salt, to taste
freshly ground black pepper, to taste
2 T. chopped fresh parsley leaves or fresh dill
Directions
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Heat a large skillet over medium high heat. Add bacon; cook until brown and crispy, 6-8 minutes. Transfer to a paper towel-lined plate to drain; set aside.
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery; cook, stirring occasionally, until tender, 3-4 minutes. Stir in cauliflower and bay leaf; cook, stirring occasionally, until barely crisp-tender, 3-4 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken stock/broth and milk; cook, whisking constantly, until slightly thickened, 3-4 minutes.
Bring to a boil; reduce heat; simmer until cauliflower is tender, 12-15 minutes; season with salt and pepper, to taste.
If the chowder is too thick, add more milk as needed, until desired consistency is reached.
Serve immediately, garnished with bacon and parsley, if desired.
6 servings.