Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth (divided)
  • 10 slices center-cut bacon (chopped)
  • 1/2 small yellow onion (peeled and diced)
  • 1 stalk celery (diced)
  • 2 cloves garlic (minced)
  • Salt & pepper (to taste)
  • 4 cups grated cauliflower ((1/2 of a large head))
  • 2 tablespoons water
  • 2 cups 1% milk
  • 3 dashes hot sauce (plus more to taste)
  • 2 1/2 cups sharp cheddar cheese (divided)
  • Green onion (thinly sliced, for garnish)

Instruction

  • 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 crispy. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Drain all but 1 Tablespoon drippings from the pot.
  • Add onion, celery, and garlic to the pot. Season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
  • Add cauliflower to the pot then stir to combine.
  • Add water then place a lid on top. Steam cauliflower until tender, stirring a couple of times, about 5-7 minutes.
  • Add remaining 1 3/4 cups chicken broth and milk. Turn up the heat and bring to a boil.
  • Slowly whisk in flour/chicken broth mixture while constantly stirring. Then turn down the heat and simmer for 3-4 minutes, or until chowder has thickened.
  • Turn off heat and stir in 2 cups cheddar cheese until melted and smooth. Then stir in half of the cooked bacon.
  • Check the seasoning and add salt, pepper, and hot sauce to your taste.
  • Serve warm topped with remaining shredded cheese, cooked bacon, and some green onion.