Wednesday, March 26, 2014

Cauliflower Chowder Recipe


  • 4 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup 2% milk
  • 1 head cauliflower, roughly chopped
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Start with heating a large skillet over medium high heat and add bacon and cook until brown and crispy, about 6-8 minutes. Than transfer to a paper towel-lined plate; set aside.

Melt butter in a large stockpot and add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender. Whisk in flour until lightly browned and gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened. Than stir in cauliflower and bay leaf. 

Bring to a boil and reduce heat and simmer until cauliflower are tender, about 12-15 minutes. Season with salt and pepper, to taste and if the chowder is too thick, add more milk as needed until desired consistency is reached. 

Serve immediately. 

Prep Time:15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings


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