Yummo! Cauliflower is awesome. We love it and try to eat it often as it is so good for you! We use it as a half replacement to pastas quite a bit. But it can get a little boring otherwise, especially for the little ones in the house that get tired of the same ol’, same ol’.
Well, we want to add a little inspiration and ideas to your frugal kitchen with this easy, frugal and healthy recipe – Homemade Cauliflower Bacon Chowder Recipe!
- Yes, it is yummy, even for the littlest tummy
- Yes, it is easy – probably one of the faster dinners you will make
- Yes, it is frugal – simple ingredients compared to many meals and only 4 slices of bacon for the whole family’s worth of a meal!
- Yes, it is healthy – it’s veggies…including that cauliflower and even better when you use a healthier bacon. Besides bacon makes everything better. 🙂 But this can be left out too!
Well, enough raving about how awesome this chowder is and time to share with you how to make it!
How to Make Homemade Cauliflower Bacon Chowder
Ingredients for Cauliflower Chowder with Bacon:
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1⁄4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley leaves
Directions for Homemade Cauliflower Chowder with Bacon:
1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally until tender, about 3-4 minutes.
3. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until tender, about 3-4 minutes.
4. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened about 3-4 minutes.
5. Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes. Remove bay leaf and then season with salt and pepper to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
6. Serve immediately, garnished with bacon and parsley if desired.
How easy is that? So lovely too! Can’t wait to have this again!
Here’s a printable recipe for you to keep on hand for your convenience.
| Homemade Cauliflower Bacon Chowder Recipe | Print |
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1⁄4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley leaves
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened about 3-4 minutes.
- Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes. Remove bay leaf and then season with salt and pepper to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with bacon and parsley if desired.
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