Categories: Stews, chili, chowders

Ingredients

• 4 slices bacon, diced
• 2 Tbsp. unsalted butter
• 2 cloves garlic, minced
• 1 onion, sliced
• 2 carrots, peeled and diced
• 2 ribs celery, diced
• Salt
• 1 head cauliflower, roughly chopped
• 1 bay leaf
• 1/4 cup all-purpose flour
• 1 cup milk
• 4 cups chicken broth
• Pinch smoked paprika
• Ground black pepper, to taste
• 2 Tbsp. chopped fresh parsley leaves

Directions

1. In a Dutch oven or soup pot, cook bacon until crisp over medium heat. Transfer bacon to a paper towel-lined plate; set aside.
2. Reduce heat to medium-low and add butter to the bacon drippings. Once butter melts, ass the garlic, onion, carrots and celery and cook, stirring occasionally, until onion is tender, about 6 minutes.
3. Sprinkle with a pinch of salt, and add the cauliflower and bay leaf and cook, stirring frequently, for 5 minutes.
4. Sprinkle the flour over the vegetables and stir to completely incorporate the flour, making sure no dry, white flecks remain.
5. Gradually stir in milk and cook until slightly thickened, then add the chicken broth. Bring to a boil; reduce heat and simmer until cauliflower pieces are tender, about 15 minutes; season to taste with salt, smoked paprika and pepper, if chowder is too thick, add milk, broth or water as needed until desired consistency is reached. If the chowder is too thin, puree about a cup of the vegetables in a blender or food processor and return the pureed mixture to the pot. Serve garnished with bacon and parsley.

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