Bacon Cauliflower Chowder Recipe – Rich and delicious! This soup will surely warm you up on cold winter nights.
If you follow WTI then you know that my last soup recipe was also a chowder, we can’t get enough. It seems like most of my soups have potatoes so this time I decided to try a healthier route.
8 slices of crisp bacon, chopped
4 tablespoons butter
2 cloves of minced garlic
1 large onion diced
4 carrots, peeled and diced
4 stalks of celery, diced
1/2 cup of flour
8 cups chicken broth
2 cups 2% milk
2 heads of Cauliflower
Salt and pepper for taste
Cook bacon until crispy. Once done transfer to a paper towel and pat the grease off. Once cooled, chop and set aside.
Melt butter in a large soup kettle over medium heat. Then add the garlic, onion, carrots and celery. Cook, stirring occasionally, until tender. Stir in cauliflower, stirring occasionally, about 5 minutes.
Add flour, coating vegetable mixture and cook for 2 minutes. Stir in chicken broth and milk, stir until slightly thickened, about 3-4 minutes.
Bring to a boil; reduce heat and simmer until cauliflower is cooked to your liking, about 15-20 minutes. Salt and pepper, to taste.
Garnish generously with bacon and enjoy.