Bacon-Cheddar Cauliflower Chowder

1. Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.

2. Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.

3. Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.

4. Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.

5. Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.

   

Cook's Notes:

Use any type of bacon you'd like, such as turkey, low-sodium, or precooked.

You can use a food processor for the celery, garlic, and cauliflower if you prefer. I originally hand chopped all the ingredients, but the chowder was too chunky, so I started finishing it with my blender.

If you'd like a smoother chowder, use a blender before adding the Cheddar cheese and bacon. Fill blender halfway with chowder. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend to desired consistency. Pour into a pot. Repeat with remaining chowder.