Heat a large dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to towel lined plate.
Melt butter in a large stockpot over medium heat. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
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.
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.
Serve immediately; garnish with bacon and parsley if desired.
Ingredients
Directions
Heat a large dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to towel lined plate.
Melt butter in a large stockpot over medium heat. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
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.
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.
Serve immediately; garnish with bacon and parsley if desired.