CAULIFLOWER CHOWDER

A creamy, low carb, hearty and splendidly at ease soup for the ones chilly nights! for the reason that we’ve relocated out to the Bay place, I’ve been making a lot of comfy soups to get us through these chilly nights. 

however instead of making my usual carb-loaded chowders that i really like a lot, I tried some thing a little bit lighter and greater hearty. after all, spring is officially here, sweater season is slowly coming to an end, and bikini season may be here before you realize it. Now I’ll be honest – being the carboholic that i'm, i used to be very skeptical approximately using cauliflower in vicinity of potatoes, however boy, turned into I in for a deal with. 

The cauliflower became an exquisite low-carb replacement, and it’s definitely this type of perfect manner to sneak in some exact ol’ vegetables for the ones picky eaters. And to balance out all that veggie goodness, I just had to upload a few crisp Beaverbrook bits due to the fact at the end of the day, Sir Francis Bacon simply makes the whole lot 10000x times higher. either manner, this is one cozy, hearty soup that the whole own family will gobble up!

INGREDIENTS:

• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 2 cloves 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
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Melt butter in the stockpot. 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.
3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
4. 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 as needed until desired consistency is reached.
5. Serve immediately, garnished with bacon and parsley, if desired.

Based On The Recipe From : https://damndelicious.net/2014/03/22/cauliflower-chowder/