head of cauliflower, stalk removed and finely chopped
48
ozs Chicken Broth
2
carrots, peeled and diced
2
celery stalks, diced
2
garlic cloves, minced
1/2
stick of butter
3/2
tbsp all purpose flour
6
slices crispy bacon, crumbled
1
cup heavy cream (2% milk or unsweetened almond milk)
salt and pepper to taste
parmesan cheese to top
1
Small red onion, diced
Directions
1.
In large pot, melt butter over medium heat.
2.
Add garlic and onion and saute until onion becomes translucent. (3-4 min)
3.
Add carrots and celery constantly stirring 3-4 min
4.
Add cauliflower and stir another 3-4 minutes or until cauliflower becomes a little tender
5.
Add flour and stir until it starts getting LIGHTLY browned
6.
Pour in chicken broth, heavy cream and salt and pepper. Stir well.
7.
Turn heat up to med-high and let all ingredients come to a boil, stirring often. Add Bacon. Once at the boiling point turn down immediately to a simmer. Let chowder simmer for about 20 minutes, stirring occasionally until chowder starts to thicken. Once chowder is to a creamy consistency serve and top with Parmesan Cheese. ENJOY!!
Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.
By
Laura
