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Bacon Cheddar Cauliflower Chowder
Bacon Cheddar Cauliflower Chowder

Bacon Cheddar Cauliflower Chowder

Christina Livengood

Christina Livengood

Serves 8

Ingredients

  • 8 slices Center-Cut Bacon (Chopped (½ Used For Garnish))
  • ½ Small Onion (Chopped (Or 1 tsp Onion Powder))
  • 1 stalk Celery (Chopped)
  • 2 cloves Garlic (Minced)
  • ½ large head Cauliflower (Shredded or Grated (Should Make 4 cups))
  • 2 tbsps Water
  • 2 tbsps Gluten-Free Flour
  • 2 cups Chicken Broth (Divided)
  • 2 cups 2% Milk
  • 2 ½ cups Shredded Sharp Cheddar Cheese (Divided)
  • 2 Green Onions (Chopped (Optional))
  • Salt & Pepper
  • 3-4 dashes Hot Sauce ((Optional))

Instructions

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  • 1
    Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
  • 2
    Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about .
  • 3
    Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about . Add remaining chicken broth and milk then turn up heat and bring to a boil.
  • 4
    Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for , or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.

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