Cauliflower and Roasted Corn Chowder
 
 
Makes 6 servings
Ingredients
  • 4 strips bacon, cut into lardons
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 head cauliflower, roughly chopped
  • 1 bay leaf
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup milk
  • 1½ cups frozen roasted corn
  • sea salt and freshly ground black pepper, to taste
  • microgreens (optional, for garnish)
Instructions
  1. In a large pot, cook bacon on medium heat until fat renders and bacon crisps, about 6 minutes. Transfer bacon to a paper-lined platter and discard all but ½ tablespoon grease.
  2. Add butter to pot and melt over medium heat. Add garlic, onion, carrots and celery and cook, stirring occasionally, until tender, about 4 minutes.
  3. Add cauliflower and bay leaf and cook, stirring occasionally, until tender, about 4 minutes.
  4. Add flour and cook, stirring constantly, for 1 minute.
  5. Slowly add chicken broth and milk; stir and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced, about 15 minutes.
  6. Remove about 2 cups of vegetables and liquid from pot and purée; return to pot. Add corn and cook for 1-2 minutes. Season with salt and pepper to taste.
  7. Serve immediately with bacon and microgreens, if using.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/cauliflower-roasted-corn-chowder/