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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.


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


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


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


6. Serve with garnishes of crumbled bacon, green onion, and cheddar cheese.