Potato Cauliflower Chowder Recipes

Steps:

• Melt margarine over medium heat in a Dutch oven. Add celery and onion and cook, stirring occasionally, for 5 minutes.
• Pour vegetable broth and water into the Dutch oven and bring to a boil. Add cauliflower and potato; return to a boil. Reduce heat to low and let simmer until potato is tender, about 20 minutes.
• Stir red peppers and evaporated milk into the simmering mixture and heat for 2 minutes more. Pour soup carefully into an electric blender or food processor and puree until smooth. Return soup to the Dutch oven and bring to a slow boil, stirring constantly, until thoroughly heated, about 5 minutes more.

Steps:

• In a large saucepan or Dutch oven, cook onion in hot butter until tender.
• Carefully add broth and potatoes.
• Bring to boiling; reduce heat.
• Cover and simmer for 6 minutes.
• Add cauliflower and return to boiling; reduce heat.
• Cover and simmer for 4 to 6 minutes or until vegetables are tender.
• In a small bowl, whisk half-and-half into flour until smooth; add to soup mixture.
• Cook and stir until mixture is thickened and bubbly.
• Reduce heat to low. Add the shredded cheese, stirring until melted.
• Do not allow mixture to boil.
• Season to taste with salt and pepper.

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.