A creamy, hearty, Cheesy Cauliflower Chowder is perfect for chilly nights!
I want to welcome you to #SoupSaturday! I’m rocking this hashtag all by myself for awhile… maybe later down the road I can bring in some of my blogger friends to join, but for now it’s just me! The plan… every Saturday starting today, the first Saturday of November, I will post a soup recipe… clear through the winter and probably until at least April when it starts warming up. Why? Well here in Iowa it’s going to get down right chilly and why not make every Saturday a #SoupSaturday and share it with all you lovely fans? Plus, this makes me accountable for not being so lazy and actually cooking AND blogging! I’ve been slacking on both of those! So again, welcome to the first edition of #SoupSaturday!!! Glad to have you!
Cheesy Cauliflower Chowder is one of my favorite soups! It’s creamy, hearty, full of veggies and sure to warm your belly on a chilly evening. I usually try and make it a few times a year… if not more especially in the winter where I try using up the blanched cauliflower in our freezer that’s been “put up” from our garden. I also like to toss in corn and carrots from the garden as well. Lots of healthy veggies in this Cheesy Cauliflower Chowder!
- 1 pound bacon, sliced
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 cup flour
- 4 cups chicken broth
- 1 cup milk
- 1 cauliflower head, rough chopped
- To Taste salt
- To Taste pepper
- 8 ounces shredded Cheddar Cheese
- Chopped Parsley
- In a stock pot, cook bacon until crispy. Remove bacon and reserve roughly 3 tablespoons bacon grease.
- Saute garlic, onions, carrots and celery in the bacon grease. Cook, stirring occasionally until tender; about 5 minutes.
- Stir in cauliflower and flour, cooking until brown.
- Gradually whisk in chicken stock and milk, whisking constantly until slightly thickened; about 4-5 minutes.
- Bring to a boil and reduce heat, simmering until vegetables are tender; about 10-15 minutes.
- Add cheese, stirring until melted.
- Season to taste with salt and pepper.
- Serve! Garnish with bacon pieces and parsley.
- **If chowder is too thick, add more milk until you've reached desired thickness**
- **If chowder is too thing, make a roux (1 1/2 parts flour, 1 part cold water), stirring until chowder comes back to a boil**
I hope you continue to join each Saturday for this wonderful new theme! Let me know in the comments what your favorite soup is or what you’d like to see me post!
**If you’re a blogger and think you’d like to join me, give me a shout!**
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