Cauliflower Chowder



1 head x 652g cauliflower (discard the hard stem and cut the floret into small pieces)

1 carrot (diced)

160g celery (diced)

1 onion (diced)

1 shallot (minced)

2 cloves garlic (minced)

2 sprigs thyme + more for garnishing

3 bay leaves

2 slices bacon (cut into strips)

3 cups water

2 tbsp concentrated chicken stock

2 tbsp all-purpose flour

2 tbsp full cream milk

2 tbsp heavy cream


1 tsp salt

¼ tsp cayenne pepper

¼ tsp coarsely ground black pepper

Preparation Instructions:

  1. Heat up a heavy based pot over medium high heat. Saute the bacon until crispy. Remove and drained on paper towel to absorb excessive oil.
  2. Use the remaining oil in the pot to saute the shallot, garlic, onion, celery and carrot until fragrant.
  3. Stir in the all-purpose flour and cook until it’s lightly browned.
  4. Add the cauliflower. Stir to combine.
  5. Pour in the water. Add the concentrated chicken stock, bay leaves and thyme. Turn to high heat and bring to a boil. Turn heat to low and continue to simmer for 15 minutes.
  6. Drain ¾ portion of the cauliflower out. Leave to cool a bit. Use a blender to blend it into a puree. Put back to the pot. Bring to boil again, add the full cream milk and heavy cream. Season with salt, cayenne pepper and coarsely ground black pepper.
  7. Ladle into individual serving bowl, top with some crispy bacon and thyme leaves. Serve hot.



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