Bacon Cheddar Cauliflower Chowder Recipe 455

Steps:

• Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
• Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
• Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
• Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
• Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.

Steps:

• Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
• 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 4-5 minutes.
• 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 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
• Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, 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.
• NOTE: Use a food processor's chopping and grating blades to make prepping veggies and cheese a breeze.

Steps:

• Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside. 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 4-5 minutes. 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 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, 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. Use a food processor's chopping and grating blades to make prepping veggies and cheese a breeze!

Steps:

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