Cauliflower Corn Chowder

Every so often we order a basket of fresh fruit and veggies from Bountiful Baskets. If you haven't ordered from Bountiful Baskets before, it is a like a jackpot of fruits and vegetables. In your order there is half fruit and half veggies, but you never know what exactly you are going to get.

We never ever have a problem eating the fruit. We know how to throw back our fruit. However, we don't always know what to do with the vegetables. I wish I could tell you that we eat all our vegetables happily. Um...we don't. Oh we still eat them, just not always happily. Hang head in shame now.

This last bunch of healthy goodness had a bunch cauliflower. Add that cauliflower to a fridge already full of veggies and you have this chowder just calling your name.

Well not really, that would be weird. No one wants to eat food that call's their name. Who am I kidding, I would eat this chowder even if it called my name over a bull horn.

It is that good. Good and packed full with vegetables.

This chowder might also be topped with bacon. BACON people. That is a vegetable right? Shh, let's just pretend. Bacon is a vegetable. Bacon is a vegetable. Bacon is healthy. Eat five servings of bacon a day. Okay maybe that is too far.

This chowder is amazing. My boys all ate it. All of them had seconds and one of them had three bowls. THREE. That right there is a momma miracle. I do feel the need to mention that the subsequent bowls didn't have bacon on top. That right there is saying something.

It is saying this Cauliflower Corn Chowder is amazing. That is what it is saying.

Cauliflower Corn Chowder

4 slices bacon, cooked and crumbled
2 Tablespoons unsalted butter
1 teaspoon minced garlic
1 medium onion, diced
2-3 carrots, peeled and diced
2 celery stalks, diced
1 head of cauliflower, roughly chopped
1 bay leaf
1/4 cup flour
4 cups chicken sodium
1 cup milk
1 1/2 cups frozen corn
salt and pepper

Cook bacon first. Set aside.

Heat a stock pot over medium high heat and melt the butter. Once the butter is melted add in the garlic, onion, carrots, and celery. Stir frequently until the vegetables are tender. Which should take 4-5 minutes. Stir in cauliflower and bay leaf. Stir occasionally, making sure to not break up the bay leaf. Cook until the cauliflower is tender, about 5-6 minutes.

Stir in the flour and stir while cooking for 1 minute. Then slowly add in the chicken broth and milk. Stir constantly for 3-4 minutes while it thickens slightly. Stir in the corn.

Bring the chowder to a boil. Then reduce it to a simmer. Allow to simmer for 12-15 minutes. Remove the bay leaf. Season with salt and pepper.

Top with bacon.

Adapted from: Damn Delicious

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