Bacon Cauliflower Chowder
directions

• 4 slices bacon, cut into 1" pieces
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 2 tbsp. flour
• 2 sprigs thyme, stripped and chopped
• 1 head cauliflower, cut into small florets
• 1 qt. vegetable broth
• 1 c. whole milk


directions

1. In a large pot over medium heat, cook bacon until crispy.
2. Transfer to paper towel-lined plate and drain all but 2 tablespoons of fat.
3. Add onion, carrots, and celery to the large pot.
4. Season with salt and pepper.
5. Cook until soft, about 5 minutes.
6. Add garlic and cook until fragrant, 1 minute.
7. Stir in flour and cook 2 minutes more.
8. Add thyme and cauliflower.
9. Pour in broth and milk and bring to a boil. Immediately reduce heat and simmer until cauliflower is fork tender, about 15 minutes.
10. Season with salt and pepper. Garnish with cooked bacon.
11. Enjoy!