Creamy Cauliflower Chowder
Creamy Cauliflower Chowder
Serves 4 - 6
Put a comforting, warm bowl of cauliflower, corn, and bacon chowder on the menu tonight! Packed with
veggies and topped with an array of delicious garnishes, this is one of our favorite winter soups. Warm,
hearty, and creamy -- this soup is sure to become a family favorite.
Ingredients:
4 slices bacon, cooked and reserved for garnish
1 onion, diced
2 cloves garlic, minced
4 stalks celery, diced
4 carrots, sliced
3 tablespoons flour
2 bay leaves
3 sprigs of thyme
Pinch of cayenne
1/2 tsp Kosher salt, more to taste
1/2 tsp black pepper
4 cups chicken broth
1 head cauliflower, cut into bite-sized pieces
2 cups frozen corn
1-1/2 cups half-and-half
Kosher salt and pepper, to taste
1 cup sharp cheddar, for garnish
4 green onions, sliced for garnish
Directions:
1. Fry the bacon. In a large, heavy-bottomed, soup pot, like a Dutch Oven, fry the bacon. Drain on a paper
towel, crumble and set aside until time to garnish the soup. Remove all but two tablespoons of bacon
grease.
2. Prepare the vegetables by slicing and dicing. Saute the onion, celery, and carrots in the remaining bacon
grease. Add the garlic and continue to saute until the onions are translucent and soft. Sprinkle the flour over
the sauteed veggies and stir while cooking for about two minutes.
3. Add the chicken broth and diced cauliflower. Add the bay leaves, thyme, cayenne, salt, and pepper. Bring
to a boil, then simmer until the cauliflower is fork tender, about 15 minutes. Remove the bay leaves and
thyme stems.
4. Once the cauliflower is tender, scoop about two cups of the soup carefully into a blender and then blend
until very smooth. Add the pureed mixture back to the soup to help thicken the chowder.
5. Add the corn, and half- and-half. Simmer for another 5-10 minutes or until the soup is thickened and warm
throughout.
6. Serve with garnishes of crumbled bacon, green onion, and cheddar cheese.