Indulge in a bowl of comfort with our Creamy Cauliflower Chowder. This hearty and wholesome soup is a delightful blend of roasted cauliflower, tender onions, and savory herbs, all simmered in a velvety, creamy base. Topped with crispy bacon bits and fresh parsley, it's the perfect harmony of flavors and textures. Dive into a bowl of warmth and satisfaction with every spoonful of our Cauliflower Chowder.
INGREDIENTS
· 4 slices bacon, diced
· 2 tablespoons unsalted butter
· 3 cloves garlic, minced
· 1 onion, diced
· 2 celery ribs, diced
· 1 head cauliflower, roughly chopped
· 1 bay leaf
· ¼ cup all-purpose flour
· 4 cups chicken broth
· 1 cup 2% milk
· Kosher salt and freshly ground black pepper, to taste
· 2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
· Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.
· Melt butter in the stockpot. Add garlic, onion and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
· Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 4-5 minutes.
· Whisk in flour until lightly browned, about 1 minute.
· Stir in chicken broth and milk, and cook, stirring frequently, 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.
· Puree with an immersion blender until desired consistency is reached.
· Serve immediately, garnished with bacon and parsley, if desired.
