Ingredients :
- 1 bay leaf
- 1 head cauliflower
- 1/4 cup flour
- 2 celery stalks, sliced
- 2 carrots, diced
- 1 yellow onion, minced
- 2 tbsp minced garlic
- to taste salt & pepper
- 1 cup milk
- 4 cups chicken broth
- 2-3 tbsp butter
- 6 slices bacon
- 1/2 cup chopped parsley
- 1/4 cup cheddar cheese
Method :
- Heat skillet & fry bacon until fully cooked & crispy. Place on a paper towel lined plate to absorb any grease. Set aside to cool.
- In a large stockpot melt butter at the bottom, then sauté onion, celery, garlic & carrots until tender.
- Roughly chop head of cauliflower & add to stockpot to sauté until just barely crisp. Add bay leaf as well.
- Now add flour, stir. Then gradually add milk & chicken broth. Whisk constant for 5 mins.
- Bring to a boil, stirring occasionally for 15mins or until cauliflower is completely tender & chowder looks smooth. Let simmer & stand for about 7 mins. Garnish each serving with bacon (crumbled), chopped parsley & cheddar cheese if desired. Enjoy!
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