It takes a bit of prep and you'll have to be in the kitchen the whole time you make it. It's not a prep and relax kind of recipe but it's well worth the efforts in the end!
Ingredients
8 slices of bacon, chopped (half used for garnish)
1/2 of a large white onion chopped
2 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tablespoons water
2 Tablespoons flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)
Directions
- 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. Keep all bacon drippings drippings in the pot. Add chopped onion, celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
- Add shredded cauliflower to the pot then stir to combine. ( if you do not have a food processor to shred the cauliflower shop VERY small)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 with salt, pepper, and hot sauce. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
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