Cauliflower Chowder

Soup

• 2 large medium head cauliflower, broken into florets
• 4-5 medium carrots, shredded or diced
• 1 cup finely chopped celery
• 4 medium peeled and diced potatoes
• 8 cups water (or stock)
• 2 tablespoon beef or chicken soup base
• 1 large finely chopped onion
• 1 entire garlic, finely chopped
• 1 can creamed corn
• Parmesan cheese (serve with)

Roux

• 5 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 teaspoon pepper
• 4 cups 2% milk
• 2 cup (8oz) shredded cheddar cheese
• Hot sauce (optional)

DirectionsSoup:

• In a large soup pot, combine onion,  garlic, bouillon and diced potatoes (or make a stock before-hand to use - my favorite)
  • Bring to a boil.
  • Reduce heat; cover and simmer for ~15 minutes or until vegetables are tender - do not drain.
• If possible, use emulsion blender to purify contents of soup. Otherwise, they will fall apart during the next 15 minutes
• Combine the cauliflower, carrot, celery, and cream corn.  
  • Bring to a boil.
  • Reduce heat; cover and simmer for ~15 minutes or until vegetables are tender - do not drain.
• Ensure there is enough room in soup pot for 4 cups of milk/roux

Roux

• On low heat, melt butter. Stir in the flour and pepper until smooth.
• Gradually add milk. Bring to a boil over medium heat; cook and stir for 2-3 minutes or until thickened.
• Reduce heat.
• Stir in the cheese until melted.
• Add pepper sauce if desired.

Combine:

• Stir into the cauliflower mixture.
• Bring to a boil, then turn off the heat
• Sprinkle Parmesan cheese and serve