Cauliflower and Bacon Chowder

Of course I have been making lots of soup! I've made vegetable soup, bisque, tomato soup, and CHOWDER. I love chowders. They are thick, creamy, and luscious. And...did we neglect the fact that it's soup. Enough said.

I decided to try making a couple of winter variations of my corn chowder. Well, as you can tell from the name, this first variation transformed from corn chowder to cauliflower chowder (there's still corn in it). I used vegetables that are readily available in the fall/winter and increased the comfort level by including bacon.

Enjoy!

Cauliflower and Bacon Chowder

by Ace Nation

Keywords: soup/stew cauliflower winter

Ingredients (serves 3-4)

• 3 slices thick-cut pepper bacon, cut into lardons
• Olive oil as needed, about 1-2 tablespoons
• 1/2 red onion, diced
• 1 Serrano chili, seeds removed and minced
• 3 cloves garlic, minced
• 2 stalks celery, diced
• 2 large carrots, peeled and diced
• 2 red potatoes, diced
• 1/2 head cauliflower, chopped into bite-size pieces
• 1/2 15 ounce can corn, rinsed and drained (or about 3/4 cup frozen corn)
• 1/4 cup all-purpose flour
• 1 1/2 cups milk
• 1 1/2 cup stock
• Kosher salt, to taste
• Cayenne pepper, to taste

Instructions

In a large high-sided skillet or large sauce pan, cook bacon until browned and crispy. Set aside on a paper towel-lined plate, avoiding eating it all while you cook the soup so you have some bacon left to put on your soup.

Depending on the fattiness of the bacon, you may or may not need extra oil. If needed, add enough olive oil to the pan so there is 2 tablespoons of oil in the pan.

Add onion and Serrano to the pan. Cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes.

Add garlic, celery, carrots, potato, and cauliflower to the pan. Cook, stirring occasionally, until vegetables are just tender, about 5-7 minutes.

Do not leave the stove for this step and have the milk and stock ready to add to the pot. Add the flour, coating the vegetables with flour. The flour will soak up all the moisture and the pan will look dry. Cook for about 1 minute.

Add milk and stock to the pan. Combine with the vegetables and bring to a boil, lower the heat, and simmer 15-20 minutes, stirring occasionally.

Serve with bacon on top.

Enjoy!

Powered by Recipage