Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
*Use a food processor’s chopping and grating blades to make prepping veggies and cheese a breeze!
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 351 (67%)|
|Amt Per Serving||% DV|
|Total Fat 39g||52 %|
|Saturated Fat 19.9g||100 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 100.6mg||31 %|
|Sodium 1113mg||38 %|
|Potassium 573.6mg||15 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 14.2g|
|Protein 28.2g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 527
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