cauliflower chowder

Ingredients cauliflower chowder

2 tbsp unsalted butter
2 minced garlic cloves
1 medium onion diced
2 carrots peeled and diced
2 celery stalks diced
1/4 cup all purpose flour
4 cup chicken broth
1 cup milk
1 head cauliflower roughly chopped
2 tbsp chopped parsley
1 can sweet corn
1 salt and pepper to taste

how to make cauliflower chowder

Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower. Cook, stirring occasionally, until 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. Add corn.

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, garnished with bacon and parsley, if desired.