Cauliflower Chowder

This soup is super yummy! It's basically just like a potato chowder but healthier so it's a great substitute! Even my husband and kids loved it. I always love me some good soup and this was definitely a good one. :)

Cauliflower Chowder

Ingredients:

2 tablespoons unsalted butter

2 cloved of garlic, minced

1 onion, diced

2 carrots, peeled and diced

2 stalks celery, diced

1/4 cup all- purpose flour

4 cups chicken broth

1 cup 2% milk

1 head cauliflower, roughly chopped

1 bay leaf

salt and pepper to taste

4 Slices bacon, diced

2 tablespoons chopped fresh parsley leaves

Directions: 

Preheat oven to 350. Prepare baking sheet with a sheet of parchment paper and cook bacon for about 15 minutes or until baked. Or cook on the skillet over medium high heat for about 6-8 minutes. Transfer to a paper towel-lined plate, set aside to cool. 

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 barely crisp-tender, about 3-4 minutes.

Stir in flour until lightly browned, about 1 minute. Gradually stir in chicken broth and milk and cook, stirring 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. If the chowder is too thick, add more milk until desired consistency is reached. I didn't have a problem with this though so it should be fine.

Serve immediately and garnish with fresh parsley and bacon! Mmmm Mmmm Mmmm