Michael and Rachel's

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Cauliflower Chowder

Updated: 10 May 2015

Ingredients

  • 4 slices cooked bacon, sliced
  • Garlic oil
  • Garlic clove
  • 1 onion
  • 3 carrots
  • 4 stalks celery
  • Heaped 1/4 cup plain flour
  • 1 litre chicken stock, made with 2 cubes
  • 1 cup milk
  • 1 head cauliflower
  • 1 small tin sweetcorn
  • 1 bay leaf
  • Salt
  • Pepper
  • Parsley

Method

  1. Saute the onion, carrots, celery, and garlic in a little garlic oil. Once going golden, stir in the cauliflower and bay leaf. Continue to saute for about 5-10 minutes.
  2. Add the flour and cook for about 1 minute until lightly browned.
  3. Add the chicken stock and milk; bring to a boil stirring constantly until slightly thickened.
  4. Reduce heat. Add the bacon and sweetcorn. Simmer gently until the cauliflower is tender. Season with salt, pepper, and parsley.

Made 5 portions.