Recipe Background
This creamy cauliflower chowder is perfect for chilly gatherings with its hearty ingredients and comforting finish.
The first fall I spent entirely on my own was when I truly learned the magic of comfort food. Having just set up my first solo apartment, I was eager to have friends over, and the crisp weather called for something hearty. I remember eyeing the cauliflowers at the market, their creamy white florets somehow whispering ‘home’ to me. Along with thick-cut bacon, sweet onions, and carrots, I knew I had the makings of something festive and filling.
What really brought this chowder to life was the lesson my grandmother taught me: always cook with freshly rendered bacon fat if you can. The flavorful base it provides is unmatched. To that, I added a full head of cauliflower, loving how it tenderizes to perfection without losing its subtle bite. A good helping of sharp white cheddar and a splash of heavy cream completed the chowder, turning it luxuriously creamy without overshadowing the vegetables. Friends gathered around, and despite the minimal furniture in my new place, the soup held its own, gathering nostalgia and laughter in equal parts.
For a little extra zing, scattering thinly sliced green onions on top added a fresh finish, and I learned the hard way not to skimp on keeping some crispy bacon back for that perfect topping. Experience has taught me that if you let it sit a few minutes before serving, you'll get nice thick ladlefuls that hold their warmth on the spoon. That night marked the beginning of many cozy gatherings, each one a reminder that good food and good company are the cornerstones of happiness.
Ingredients
- 4 slices thick-cut bacon diced
- 1 sweet onion diced
- 3 large carrots peeled and chopped
- 4 cloves garlic minced
- kosher salt to taste
- black pepper to taste
- 3 tablespoons all-purpose flour
- 6 cups chicken or vegetable stock
- 1 large head cauliflower cut into florets
- 1/3 cup heavy cream
- 4 ounces white cheddar cheese freshly grated
- 4 green onions thinly sliced, divided
Directions
- In a large pot over medium heat, add the diced bacon and cook, while stirring occasionally, until the bacon is crispy and the fat has rendered, about 6-8 minutes.
- Using a slotted spoon, transfer the bacon pieces to a paper towel to drain.
- Add the onions, the carrots, the garlic, the salt, and the black pepper to the hot bacon drippings in the pot and cook, while stirring, until the vegetables soften, about 5-6 minutes.
- Add the flour to the vegetable mixture and cook, while stirring often, until the flour turns golden, about 2-3 minutes.
- While stirring the vegetable mixture, stream the stock into the pot and continue to stir until the stock is incorporated.
- Add the cauliflower florets to the vegetable mixture and bring the mixture to a boil.
- Reduce the heat to a simmer and cook, while stirring occasionally, until the cauliflower florets are tender, about 15 minutes.
- Add the heavy cream to the vegetable mixture and cook, while stirring gently, until the cream is incorporated.
- Reduce the heat to low.
- Add the white cheddar and 1/2 of the green onions to the chowder and stir to combine until the cheese is melted.
- Taste the chowder for seasoning and add the salt and the black pepper, as needed.
- Add most of the bacon to the chowder, while reserving the remainder for topping, and stir to combine.
- Serve the soup topped with the reserved bacon and the remaining green onions.
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