Cauliflower Chowder

This hearty chowder is perfect for cool weather and it reminds me of the creamed cheesy cauliflower my mom used to make for Barry. Today we have chowder and a memory on our menu!

                        
                       


Cauliflower Chowder     Serves 6 to 8

4 slices bacon, cut into 1" pieces

1 medium yellow onion, chopped

2 medium carrots, peeled and chopped

2 stalks celery, chopped

Kosher salt

Freshly ground black pepper

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 sprigs thyme, stripped + extra for garnish

1 head cauliflower, cut into small florets

1 quart chicken broth

1 cup whole milk

1 cup grated Cheddar cheese + extra for garnish

1. In a large pot over medium heat, cook bacon until crispy. Transfer to paper towel-lined plate and drain all but 2 tablespoons of fat. 
2. To pot, add onion, carrots, and celery. Season with salt and pepper. Cook until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute. 
3. Stir in flour and cook 2 minutes more. 
4. Add thyme and cauliflower.
   
5. Pour in broth to a boil. Immediately reduce heat and simmer until cauliflower is fork tender, about 15 minutes, adding milk and cheese near the end. 
   
6. Season with additional salt and pepper if needed
7. Garnish with cooked bacon, cheese and extra thyme or other greens for serving. 
   

Recipe without photos . . .

Cauliflower Chowder     Serves 6 to 8

4 slices bacon, cut into 1" pieces

1 medium yellow onion, chopped

2 medium carrots, peeled and chopped

2 stalks celery, chopped

Kosher salt

Freshly ground black pepper

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 sprigs thyme, stripped + extra for garnish

1 head cauliflower, cut into small florets

1 quart chicken broth

1 cup whole milk

1 cup grated Cheddar cheese + extra for garnish

1. In a large pot over medium heat, cook bacon until crispy. Transfer to paper towel-lined plate and drain all but 2 tablespoons of fat. 
2. To pot, add onion, carrots, and celery. Season with salt and pepper. Cook until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute. 
3. Stir in flour and cook 2 minutes more. 
4. Add thyme and cauliflower.
5. Pour in broth to a boil. Immediately reduce heat and simmer until cauliflower is fork tender, about 15 minutes, adding milk and cheese near the end. 
6. Season with additional salt and pepper if needed.
7. Garnish with cooked bacon, cheese and extra thyme or other greens for serving.