Ingredients

4 slices bacon, diced

2 tablespoons unsalted butter

2 cloves garlic, minced

1 onion, diced

2 carrots, peeled and diced

2 stalks celery, diced

4 cups chicken broth

1 head cauliflower, roughly chopped

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

shredded cheddar cheese

coconut milk (opt)

miso (opt)

Preparation

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. Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more broth and coconut milk if using, as needed until desired consistency is reached.

  • puree about 1/2 the soup in vitamix to have a creamy and chunky soup
  • add shredded cheese and miso Serve immediately, garnished with bacon and parsley, if desired.