Cauliflower Chowder

Name: Cauliflower Chowder
Total time: 2700 s
Yield: 5 servings
Cuisine: American
Ingredients: 2 tbsp unsalted butter; 2 minced garlic cloves; 1 medium onion, diced; 2 carrots, peeled and diced; 2 celery stalks diced; 1/4 cup all purpose flour; 4 cup chicken broth; 1 cup milk; 1 head cauliflower roughly chopped; 2 tbsp chopped parsley; 1 can sweet corn; 1 salt and pepper to taste

Bridget @cook_3143395

Lisle, Illinois

Cauliflower Chowder

Bridget @cook_3143395

Saved

Ingredients

45 mins

5 servings

2 tbspunsalted butter
2minced garlic cloves
1medium onion, diced
2carrots, peeled and diced
2celery stalks diced
1/4 cupall purpose flour
4 cupchicken broth
1 cupmilk
1 headcauliflower roughly chopped
2 tbspchopped parsley
1 cansweet corn
1salt and pepper to taste

Saved

Steps

45 mins

1

Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower. Cook, stirring occasionally, until tender, about 3-4 minutes.
2

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Add corn.
3

Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
4

Serve immediately, garnished with bacon and parsley, if desired.