CHEESY BACON CAULIFLOWER CHOWDER

CHEESY BACON CAULIFLOWER CHOWDER image

Number Of Ingredients 13

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8-10 slices center-cut bacon, chopped (half used for garnish) (I used 10)
½ small onion, chopped OR 1 teaspoon onion powder (I used onion)
1 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 1% milk
3-4 dashes hot sauce (or more or less) (I used more)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
(can use a food processor for most of the prep work (celery, garlic, cauliflower))

Steps:

Whisk together flour and ¼ 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 then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes. Add cauliflower and onion powder (if using) to the pot then stir to combine. 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 salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese and cooked bacon.