8 Servings 20 min Cook
2 Tbsp Wheat Flour
2 Cup Chicken Broth
8 Strip Bacon
1 Medium (2-1/2" dia) Onions
1 Stalk, medium (7-1/2" - 8" long) Celery
2 Cloves, minced Garlic
1 Dash Salt
1 Dash Pepper
1/2 Head large (6-7" dia.) Cauliflower
1 Tsp Onion Powder
2 Tbsp Water
2 Cup Lowfat Milk
2 1/2 Cup, shredded Cheddar Cheese
1 Tsp Pepper Or Hot Sauce
2 Medium (4-1/8" long) Scallions
Whisk together flour and 1/4 cup of the chicken broth in a small bowl then set aside.
Sauté bacon in a large soup pot over medium heat until crisp.
Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 tablespoon drippings from the pot.
Add chopped onion, celery, and garlic to the pot then season with salt and pepper, and sauté until vegetables are tender, about 4-5 minutes.
Add cauliflower and onion powder (if using) to the pot then stir to combine.
Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes.
Add remaining chicken broth and milk then turn up heat and bring to a boil.
Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened.
Turn off heat then stir in 2 cups cheddar cheese a little at a time until smooth, then stir in half the cooked bacon.
Taste and adjust salt, pepper, and/or hot sauce if necessary.
Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.