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Cauliflower Chowder


4 slices bacon, diced                 ¼ cup flour

2 tbsp. butter                             4 cups chicken broth

2 cloves garlic, minced               1 cup 2% milk

1 onion, diced                            1 head cauliflower, roughly chopped

2 carrots, peeled and diced         1 bay leaf

2 stalks celery, diced                 Salt & pepper to taste

2 tbsp. chopped fresh parsley


Heat large stockpot or Dutch oven over med heat. Add bacon and cook until brown and crispy, Transfer to a paper towel-lined plate; set aside.

Melt butter in pan over med 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 barely crisp-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; 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. 

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