Most of the time, it was hotter than hell in that kitchen. There was no air conditioning, and even with windows open and fans going, we were all soon drenched in our own sweat.

My great-grandmother always took any of the less-than-perfect veggies and made a big pot of chowder, just like this recipe, first thing in the morning, while it was still dark. Then she would put it in the ice box (yes, a real ice box, not a refrigerator!) down in the cellar to cool as we started the day’s work.

By lunchtime, that chowder was perfectly chilled, and the most refreshingly wonderful thing I had ever tasted. Thus my love affair with chilled soups began!

 

INGREDIENTS

4 slices bacon, diced

2 tablespoons unsalted butter

2 cloves garlic, minced

1 onion, diced

2 carrots, peeled and diced

2 stalks celery, diced

¼ cup all-purpose flour

4 cups chicken broth

1 cup 2% milk

1 head cauliflower, roughly chopped

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

 

INSTRUCTIONS

Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

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.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.

Add cauliflower and bay leaf and bring to a boil; reduce heat and simmer until cauliflower is tender, about 8-10 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk, as needed until desired consistency is reached.

Remove bay leaf and serve immediately, garnished with bacon and parsley, if desired.

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Quick Tip:  If you would rather not use butter, you can substitute and equal amount of olive oil. The taste of the soup will be slightly different and you may notice a difference in the creamy texture of the chowder.

Recipe and image courtesy of Chung-Ah at Damn Delicious