Creamy Cauliflower Chowder

4 steps · 40 min total

1. 01

   Sauté Vegetables

   Melt the butter in a large pot over medium heat. Add the garlic, onion, and chopped cauliflower, then sauté for about 5 minutes, until the cauliflower just starts to pick up some color on the edges.
2. 02

   Build the Chowder Base

   Stir in the flour, chicken bouillon, ground mustard, paprika, and salt, mixing well to coat the vegetables. Pour in 2 cups of milk and stir until everything is combined and starts to thicken.

   Reduce the heat to a gentle simmer and let it cook for about 10 minutes, or until the cauliflower is quite soft and easily pierced with a fork.

3. 03

   Blend and Finish

   Carefully transfer the chowder mixture to a blender and process until it's completely smooth. Pour it back into the pot.

   Stir in the remaining milk, then add the Parmesan and cheddar cheeses. Continue stirring over low heat until both cheeses have fully melted into the creamy base.

4. 04

   Serve and Garnish

   Once the cheese is melted and the chowder is heated through, ladle it into bowls. Top each serving with crumbled cooked bacon, crunchy croutons, and a sprinkle of extra cheese if you like.