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

  4 cup chopped, or 428g

• 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 cup, shredded or 226g

• 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. In a small bowl, whisk the flour with 1/4 of the chicken broth until smooth. Set aside.
2. Place a large soup pot over medium heat. Cook the bacon until crisp, then transfer to a paper towel–lined plate, leaving about 1 tablespoon of drippings in the pot.
3. Add the onion, celery, and garlic to the pot. Season lightly with salt and pepper and cook, stirring, until the vegetables soften, 4–5 minutes.
4. Stir in the chopped cauliflower and onion powder. Add the water, cover, and cook, stirring occasionally, until the cauliflower is tender, 5–7 minutes.
5. Pour in the remaining chicken broth and all of the milk. Bring to a gentle boil, then whisk in the flour mixture. Reduce heat and simmer, stirring often, until slightly thickened, 3–4 minutes.
6. Turn off the heat. Gradually stir in about 3/4 of the cheddar until smooth, then mix in half of the cooked bacon. Taste and adjust with salt, pepper, and hot sauce as desired.
7. Ladle into bowls and top with the remaining cheddar, bacon, and the chopped scallions.