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.