Bacon Cheddar Cauliflower Chowder

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Chicken broth

  Soup, canned, ready-to-serve

  2 cup or 480g

• Bacon

  Raw, cured pork

  8 strip or 96g

• Onions

  Raw

  1 medium (2-1/2" dia) or 110g

• Celery

  Raw

  1 stalk, medium (7-1/2" - 8" long) 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 (6-7" dia.) or 420g

• Onion powder

  Spices

  1 tsp or 2g

• Water

  Plain, clean water

  2 tbsp or 30g

• Lowfat milk

  Fluid, 1% 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 (4-1/8" long) or 30g

Directions

1. Whisk together flour and 1/4 cup of the chicken broth in a small bowl then set aside.
2. Sauté bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 tablespoon drippings from the pot. Add chopped onion, celery, and garlic to the pot then season with salt and pepper, and sauté until vegetables are tender, about 4-5 minutes.
3. Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
4. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese a little at a time until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
5. Enjoy!

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