Bacon-Cheddar Cauliflower Chowder

Oh man! I haven’t had bacon since Christmas! Crazy huh?! What is wrong with me!? HA! Just trying to eat healthier these days so I cut it out of my diet for a bit. But I have missed it and decided I needed to have some! Oh man I have missed it!!!

Recipe

Ingredients*:
8 slices center-cut bacon, chopped (half used for garnish) (I did 1 pound I LOVE bacon and I wanted extra)
1/2 small onion, chopped OR 1 teaspoon onion powder
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 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)
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1.Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
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2.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,
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and garlic to the pot
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then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
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3.Add cauliflower
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and onion powder (if using) to the pot then stir to combine. Add water
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then place a lid on top
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and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth
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and milk
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then turn up heat and bring to a boil.

at this point I blended my soup with my handy dandy hand blender to make it smooth
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4.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,
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then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
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*Use a food processor’s chopping and grating blades to make prepping veggies and cheese a breeze!

Here is that recipe for you again:

8 slices center-cut bacon, chopped (half used for garnish)
1/2 small onion, chopped OR 1 teaspoon onion powder
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 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)

1.Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.

2.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.

3.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.

4.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, cooked bacon, and green onions, if desired.

*Use a food processor’s chopping and grating blades to make prepping veggies and cheese a breeze!

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