Bacon-Cheddar Cauliflower Chowder
Course: ChowdersCuisine: EuropeanPrep Time
10 mins
Cook Time
25
minutesTotal Time
35
minutesServings
8
Ingredients
8 strips — bacon
1 stalk — celery, finely chopped
2 tablespoons — minced fresh garlic
5 cups — finely chopped cauliflower
2 tablespoons — water
1 teaspoon — onion powder
2 cups — milk
2 cups — chicken broth, divided
3 dashes — hot sauce, or to taste (Optional)
2 tablespoons — flour
2 cups — shredded sharp Cheddar cheese
— salt and ground black pepper to taste
Directions
- Cook bacon in a large skillet over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
- Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
- Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
- Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
- Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.
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