Bacon Cheddar Cauliflower Chowder

IMG_0282

 

Ingredients

  • 8 slices center-cut bacon, chopped and divided
  • 1/2 small onion OR 1 teaspoon onion powder
  • 1 celery stalk
  • 2 garlic cloves, minced
  • salt & pepper
  • 4 cups riced cauliflower or one large head
  • 2 Tablespoons water
  • 2 Tablespoons all-purpose flour
  • 2 cups chicken broth, divided
  • 2 cups 2% milk
  • 3-4 dashes hot sauce (or more or less)
  • 2-1/2 cups (12oz) shredded sharp cheddar cheese, divided
  • 2 green onions, chopped (optional)

Instructions

  1. Use a food processor to chop up the head of cauliflower.  Transfer to a bowl.  Add onion and celery to the food processor and chop.
  2. Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
  3. Chop bacon. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
  4. Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
  5. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese a little at a time until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.

 

Recipe adapted from Iowa Girl Eats.

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