Cauliflower Chowder

4 slices bacon, diced
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 head cauliflower, roughly chopped
1 bay leaf
1/4 cup all-purpose flour
1 cup 2% milk
4 cups chicken broth
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Heat a large stockpot or Dutch oven over medium heat.  Add bacon and cook until brown and crispy, about 6-8 minutes.  Transfer to a paper towel-lined plate; set aside.

Drain bacon fat from pot; return 2 tablespoons melted fat to the pot.  Add garlic, onion, carrots, and celery.  Cook, stirring occasionally, until tender, about 3-4 minutes.  Stir in cauliflower and bay leaf.  Cook, stirring, occasionally, until barely crisp-tender, about 3-4 minutes.

Whisk in flour until lightly browned, about 1 minute.  Gradually whisk in chicken broth and milk and cook, whisking constantly, until slightly thickened, about 3-4 minutes.

Bring to a boil; reduce heat and simmer until cauliflower is tender, about 12-15 minutes.  Season with salt and pepper to taste.  If the chowder is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with bacon and parsley.

Makes 6 servings.

From Damn Delicious blog