Bacon Cauliflower Chowder

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INGREDIENTS

  • 4 slices bacon, cut into 1″ pieces
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 2 tbsp. flour
  • 2 sprigs thyme, stripped and chopped
  • 1 head cauliflower, cut into small florets
  • 1 qt. vegetable broth
  • 1 c. whole milk

DIRECTIONS

  • In a large pot over medium heat, cook bacon until crispy. Transfer to paper towel-lined plate and drain all but 2 tablespoons of fat.
  • To pot, add onion, carrots, and celery. Season with salt and pepper. Cook until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Stir in flour and cook 2 minutes more. Add thyme and cauliflower.
  • Pour in broth and milk and bring to a boil. Immediately reduce heat and simmer until cauliflower is fork tender, about 15 minutes. Season with salt and pepper.
  • Garnish with cooked bacon before serving.

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