Wednesday, February 11, 2015

cauliflower chowder

this is delicious.
warm and comforting and less fat than traditional chowders!
it's super creamy without the addition of cream and sneaks in veggies to even the pickiest eaters!

Cauliflower Chowder
Serves 4-6.
4 slices bacon, diced
2 tablespoons butter
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/4 cup flour
4 cups chicken broth
1 cup 2% milk
1 head cauliflower, roughly chopped
1 bay leaf
Salt and freshly ground black pepper, to taste
Shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves

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 and 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. Remove bay leaf and puree in batches in a blender, using care.  If the chowder is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with bacon, cheese, and parsley, if desired.

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