Cauliflower Chowder

This recipe has been a long time favorite of mine that I’ve shared on my social media accounts numerous times! Indulging in this “chowder” is my way of protesting the cold weather approaching. Born and raised on the beautiful vacation land of Cape Cod, I am a summer girl through and through. I do enjoy the fall, but once September 1st hits, I have to talk myself out of falling into a seasonal depression- no joke! This recipe is nutritious, simple, and floods my taste buds with beachy feels. You can enjoy this soup recipe year round!

Ingredients:

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 sweet onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1/4 cup all-purpose flour (I used a GF flour)
• 4 cups chicken or vegetable broth
• 1 cup whole milk or cream
• 1 head cauliflower, roughly chopped
• 1 bay leaf
• Salt and black pepper, to taste

Directions:

1. Melt butter in a large pot or Dutch oven. Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and cook another 30 seconds. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
2. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk/cream, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
3. Bring to a boil; reduce heat and simmer until cauliflower is tender, about 15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk/cream as needed until desired consistency is reached.
4. Enjoy!

​Meg


Adapted from Damn Delicious