Bacon Cheddar Cauliflower Chowder

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Bacon

  Raw, cured pork

  8 strip or 96g

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

  1 stalk, medium or 40g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cauliflower

  Raw

  ½ head large or 420g

• Onion powder

  Spices

  1 tsp or 2g

• Water

  Plain, clean water

  2 tbsp or 30g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

• Cheddar cheese

  2 ½ cup, shredded or 283g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. Whisk together flour and 1/4 cup of the chicken broth in a small bowl and set aside.
2. In a large soup pot over medium heat, sauté bacon until crisp. Transfer bacon to a paper towel-lined plate using a slotted spoon, leaving 1 tablespoon of drippings in the pot.
3. Add chopped onion, celery, and garlic to the pot. Season with salt and pepper, and sauté until vegetables are tender, about 4-5 minutes.
4. Add cauliflower and onion powder to the pot and stir to combine. Add water, cover, and steam cauliflower until tender, stirring occasionally, about 5-7 minutes.
5. Add remaining chicken broth and milk, increase heat and bring to a boil. Slowly whisk in the flour mixture while stirring, then reduce heat and simmer for 3-4 minutes until thickened.
6. Turn off heat and stir in 2 cups of cheddar cheese gradually until smooth. Mix in half the cooked bacon. Adjust seasoning with salt, pepper, and/or hot sauce if needed.
7. Serve topped with remaining cheddar cheese, cooked bacon, and chopped green onions, if desired.