Cauliflower Chowder

Soup

  • 2 large medium head cauliflower, broken into florets
  • 4-5 medium carrots, shredded or diced
  • 1 cup finely chopped celery
  • 4 medium peeled and diced potatoes
  • 8 cups water (or stock)
  • 2 tablespoon beef or chicken soup base
  • 1 large finely chopped onion
  • 1 entire garlic, finely chopped
  • 1 can creamed corn
  • Parmesan cheese (serve with)

Roux

  • 5 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 teaspoon pepper
  • 4 cups 2% milk
  • 2 cup (8oz) shredded cheddar cheese
  • Hot sauce (optional)

Directions

Soup:

  • In a large soup pot, combine onion,  garlic, bouillon and diced potatoes (or make a stock before-hand to use – my favorite)
    • Bring to a boil.
    • Reduce heat; cover and simmer for ~15 minutes or until vegetables are tender – do not drain.
  • If possible, use emulsion blender to purify contents of soup. Otherwise, they will fall apart during the next 15 minutes
  • Combine the cauliflower, carrot, celery, and cream corn.  
    • Bring to a boil.
    • Reduce heat; cover and simmer for ~15 minutes or until vegetables are tender – do not drain.
  • Ensure there is enough room in soup pot for 4 cups of milk/roux

Roux

  • On low heat, melt butter. Stir in the flour and pepper until smooth.
  • Gradually add milk. Bring to a boil over medium heat; cook and stir for 2-3 minutes or until thickened.
  • Reduce heat.
  • Stir in the cheese until melted.
  • Add pepper sauce if desired.

Combine:

  • Stir into the cauliflower mixture.
  • Bring to a boil, then turn off the heat
  • Sprinkle Parmesan cheese and serve