Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, January 18, 2015

Cauliflower Chowder

This was really delicious.  The chowder is so full of flavor and quite satisfying and filling.  I found the recipe on Pinterest, however I adjusted it to blend half of the cauliflower and was then able to cut the amount of flour used in half.  I find that when you blend soups they thicken naturally.  And, that allows for a few less calories. 
4 slices bacon, diced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
2 tablespoons flour
4 cups chicken broth
1 cup 2% milk
1 head cauliflower – cut in half
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
2 green onions, chopped
1.     Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. (I cheated and used Bacon Bits already pre-packaged)
2.    Cut the head of cauliflower in half.  Cut one half into chunks and place in a pot with the chicken broth.  Bring to a simmer, cover.  Cook until the cauliflower is fork tender.   Place the cauliflower into a blender with enough of the broth to completely blend.  Set aside.  Reserve remaining chicken broth for step 5
3.    Take the other half of the cauliflower and break/cut into smaller bite sized pieces.
4.    Melt butter in a large stockpot or Dutch oven over medium heat. 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 tender, about 3-4 minutes.
5.    Whisk in flour until lightly browned, about 1 minute. Gradually whisk in remaining chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.  Add the blended cauliflower and stir to combine.
6.    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 green onions, if desired.

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