New favorite! Creamy, warm and toasty and so delicious. The cauliflower was an awesome substitute for potatoes. It seemed much lighter but still very filling. I got the original recipe from Damn Delicious and made some adjustments.
- 4 slices bacon, diced
- 2 tablespoons unsalted butter (I used 4)
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced (I used 5)
- 2 stalks celery, diced (I used 6)
- 1/4 cup all-purpose flour (I used 1/3 c.)
- 4 cups chicken broth
- 1 cup 2% milk (I used whole milk)
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- (I added 1 c. shredded white cheddar as a garnish)
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; 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, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
- Bring to a boil; reduce heat and simmer until cauliflower are tender, about 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.