Cauliflower Corn Chowder

• Meat

  • 1/2 lb Bacon, thick cut

• Produce

  • 4 Carrots
  • 4 Cauliflower florets, large
  • 4 Celery stalks
  • 1 1/2 cups Corn, fresh or frozen white
  • 2 tbsp Parsley, fresh
  • 4 Red potatoes
  • 1 tbsp Thyme, fresh
  • 1 Yellow onion

• Canned Goods

  • 8 cups Chicken stock

• Baking & Spices

  • 3/4 cup Flour
  • 1 Dash Or two of red pepper flakes
  • 1/2 tsp Paprika
  • 1 Red pepper
  • 1 Salt and pepper

• Dairy

  • 1 Cheddar, grated sharp
  • 1 cup Heavy cream or half and half

Found on kiwiandcarrot.com

Ingredients

• 1/2 pound thick-cut bacon
• 1 yellow onion
• 4 celery stalks
• 1 red pepper
• 3/4 cup flour
• 8-10 cups chicken stock
• 4 red potatoes
• 4 carrots
• 4 large cauliflower florets
• 1 1/2 cups fresh or frozen white corn
• 1 Tbsp fresh thyme
• 2-3 Tbsp. fresh parsley
• 1/2 tsp. paprika
• Dash or two of red pepper flakes
• Salt and pepper to taste
• 1 cup heavy cream or half-and-half
• Grated sharp cheddar to garnish, optional

Directions

• Cut bacon into small pieces and fry in large stock pot until crisp. Remove and set aside.
• Drain all but about 4 Tbsp. of bacon grease.
• Chop onion, celery and red pepper into bite-size pieces and sauté in bacon grease about 5 minutes.
• Add flour and stir for one minute. Add one cup of chicken stock and stir until no flour lumps remain. Add rest of stock.
• Chop potatoes, carrots and cauliflower and add to pot, along with corn and herbs. salt and pepper to taste. Cook over medium heat until potatoes are fairly tender, 10 to 15 minutes, stirring occasionally.
• Stir in cream and bacon. Heat.
• Garnish with grated cheese as desired.