Cauliflower-Bacon Chowder

The Back Story
6 slices bacon, diced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 onion, diced
2 stalks celery, diced
½ cup fresh corn
1 head cauliflower, roughly chopped
1 bay leaf
¼ cup all-purpose flour
4 cups low-sodium chicken stock
1 cup heavy cream
Kosher salt
freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
1. Heat a large skillet over medium high heat. Add bacon and cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate; set a side.
2. Melt butter in a medium Dutch oven over medium heat. Add garlic, onions, celery and corn. Cook until vegetables are tender, stirring occasionally, about 3 to 4 minutes. Add cauliflower and bay leaf, cook about 3 to 4 minutes more.
3. Whisk in flour, and cook for about 2 minutes. Then gradually whisk in chicken broth and cream. Cook and stir constantly until soup has slightly thickened, about 8 to 10 minutes.
4. Reduce heat  to low and simmer about 12-15 minutes. Season with salt and pepper, to taste. If chowder is too thick, add more chicken stock until desired consistency is reached.
5. Garnished with bacon and parsley, serve immediately.
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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