Bacon-Cheddar Cauliflower Chowder

• slices center-cut bacon, chopped (half used for garnish)↗8 slices
• small onions, chopped or 1 teaspoon onion powder↗1⁄2
• celery, chopped↗1
• garlic cloves, minced↗2
• salt & pepper
• grated cauliflower or 1/2 large cauliflower head4 cups
• water↗2 tablespoons
• flour↗2 tablespoons
• 2% low-fat milk↗2 cups
• chicken broth, divided↗2 cups
• hot sauce3 -4
• shredded sharp cheddar cheese, divided (half used for garnish)↗2 1⁄2 cups
• green onions, chopped (optional)↗2

Step-by-step instructions

1. 1

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

2. 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. 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. 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.

5. 5

   NOTE: Use a food processor's chopping and grating blades to make prepping veggies and cheese a breeze.