Ingredients:
8 strips bacon
1 stalk celery, finely chopped
2 tablespoons minced fresh garlic
5 cups finely chopped cauliflower
2 tablespoons water
1 teaspoon onion powder
2 cups milk
2 cups chicken broth, divided
3 dashes hot sauce, or to taste (optional)
2 tablespoons flour
2 cups shredded sharp Cheddar cheese
salt and ground black pepper to taste
Directions:
Step 1
Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
Step 2
Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
Step 3
Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
Step 4
Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
Step 5
Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.
#cauliflower #chowder #soup
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