A delicious new soup recipe I developed for our traditional Sunday Soup Day! It’s creamy and rich, packed with cauliflower and bacon, without being too heavy.
Bacon Cauliflower Chowder
- 8 slices of thick-cut bacon, chopped into bite-size pieces
- 1 medium head of cauliflower, cored and chopped into bite-size pieces
- 2 medium carrots, shredded
- 6 cups chicken stock
- 3 tbsp. unsalted butter
- 3 tbsp. all purpose flour
- 2 cups milk
- 1 cup shredded mozzarella cheese
- Kosher salt
- Freshly ground black pepper
- Add bacon to a Dutch oven or soup pot over medium heat. Cook bacon until it is browned and crispy. Remove with a slotted spoon and set aside on paper towels.
- Drain all but 2 – 3 tbsp. of the bacon fat from the pot.
- Return pot to medium heat and add cauliflower and carrots. Saute until softened and lightly browned, about 7 – 10 minutes.
- Remove half of the carrot and cauliflower mixture and add to a blender. Add 2 cups of chicken stock and blend until smooth. Return this mixture to the pot.
- Add remaining stock, mix well and lower heat to a simmer.
- In a separate pan, melt the butter. When the butter is melted, add the flour and stir well to make a roux. Cook for 2 – 3 minutes, stirring often.
- Add milk to roux and whisk well to get rid of any clumps.
- Add cheese and whisk until melted. Add this mixture to the soup pot and stir well. Season with salt and pepper.
- Add bacon to the soup and let it all simmer, stirring often, for about an hour before serving. Taste and adjust seasoning as necessary.