Bacon Cheddar Cauliflower Chowder

Ingredients

• 8 slices bacon, chopped
• 3/4 red onion, chopped
• 8 celery stalks, chopped
• 4 garlic cloves, minced
• 1 head cauliflower, grated
• 2 tbsp water
• 4 tbsp all-purpose flour
• 4 cups chicken broth, divided
• 4 cups 2% milk
• 4 dashes hot sauce
• 4 cups shredded sharp cheddar cheese, 2 bags
• green onions, optional, for serving

Method

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, 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 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 a little at a time 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.