I have made this recipe several times now and it is quickly becoming my favorite soup recipe. The recipe is slightly adapted from Iowa Girl Eats.
8 slices bacon (chopped)
1/2 small onion (chopped)
2 garlic cloves (minced)
salt & pepper
4 cups shredded or grated cauliflower (food processor is a great way to shred the cauliflower)
2 tbsp water
2 tbsp flour
2 cups chicken broth (divided)
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)
Whisk together 1/4 cup of chicken broth and flour. Saute the bacon in a large soup pot until it's crispy. Remove from pot and leave about a tablespoon of bacon grease in the pot. Add the onion and garlic and saute for 4 to 5 minutes or until the vegetables are tender. Add in the cauliflower and stir. Add the water and cover with a lid. Let the cauliflower steam for 5 to 7 minutes, stirring occasionally. Add the rest of the chicken broth and milk and bring to a boil. Once it is boiling slowly whisk in the flour mixture. Turn the heat down and let the soup simmer for 3 to 5 minutes. Once the chowder has thickened up turn the heat to low. Add 2 cups of cheddar cheese and stir until it's smooth. Turn the heat completely off and add half of the bacon and hot sauce. Season with salt and pepper. Serve topped with cheddar cheese, bacon crumbles and green onion.