Bacon Cheddar Cauliflower Chowder

1. 1

   Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.

2. 2

   Cook bacon in a dutch oven or large soup pot over medium heat until crisp. Transfer bacon to a paper towel lined dish and remove all but 1 tbsp of grease from the pot. Add minced onion, celery and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.

3. 3

   Note: Since I was using a food processor to shred the cauliflower (you can also use a box grated), I used it to mince the other veggies simply by dropping them in and letting it spin. But mincing and grating by hand totally work, too.

4. 4

   Add cauliflower to the pot and stir to combine. Add water, cover, and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk, turn up heat and bring to a boil.

5. 5

   Slowly whisk in flour/chicken broth mixture while stirring, then reduce heat and simmer for 3-4 minutes, until chowder has thickened. Remove from heat and stir in 2 cups of the cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce. Serve topped with remaining cheese, bacon, and green onions.

* Per serving · 4 servings · Values may vary.