Creamy Cauliflower Chowder
Lia Soneson
Put a comforting, warm bowl of cauliflower, corn, and bacon chowder on the menu tonight! Packed with veggies and topped with an array of delicious garnishes, this is one of our favorite winter soups. Warm, hearty, and creamy -- this soup is sure to become a family favorite.
Creamy Cauliflower Chowder
Serves 4 - 6
Ingredients:
4 slices bacon, cooked and reserved for garnish
1 onion, diced
2 cloves garlic, minced
4 stalks celery, diced
4 carrots, sliced
3 tablespoons flour
2 bay leaves
3 sprigs of thyme
Pinch of cayenne
1/2 tsp Kosher salt, more to taste
1/2 tsp black pepper
4 cups chicken broth
1 head cauliflower, cut into bite-sized pieces
2 cups frozen corn
1-1/2 cups half-and-half
Kosher salt and pepper, to taste
1 cup sharp cheddar, for garnish
4 green onions, sliced for garnish
Directions:
1. Fry the bacon in a Dutch oven or large soup pot. Drain on a paper towel, crumble and set aside until time to garnish the soup. Remove all but two tablespoons of bacon grease.
2. Prepare the vegetables by slicing and dicing. Sauté the onion, celery, and carrots in the remaining bacon grease. Add the garlic and continue to sauté until the onions are translucent and soft. Sprinkle the flour over the sautéed veggies and stir while cooking for about two minutes.
3. Add the chicken broth and diced cauliflower. Add the bay leaves, thyme, cayenne, salt, and pepper. Bring to a boil, then simmer until the cauliflower is fork tender, about 15 minutes. Remove the bay leaves and thyme stems.
4. Once the cauliflower is tender, scoop about two cups of the soup carefully into a blender and then blend until very smooth. Add the pureed mixture back to the soup to help thicken the chowder.
5. Add the corn, and half-and-half. Simmer for another 5-10 minutes or until the soup is thickened and warm throughout.
6. Serve with garnishes of crumbled bacon, green onion, and cheddar cheese.