Cauliflower Corn Chowder With Bacon Chive Pancakes Food

BACON-CHEDDAR CAULIFLOWER CHOWDER

Steps:

• Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
• Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
• Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
• Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
• Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.

CAULIFLOWER-CORN CHOWDER WITH BACON & CHIVE PANCAKES

Steps:

• Heat butter in a large pan; cook onion, stirring until soft.
• Add flour; cook, stirring 1 minute.
• Add cauliflower and stock, bring to boil; simmer, covered about 30 minutes or until cauliflower is soft.
• Blend or process the mixture, in batches until puréed.
• Return chowder to pan, stir in the corn; stir until hot.
• Serve with the Pancakes.
• BACON & CHIVE PANCAKES: Cook bacon, stirring in a medium heated pan until browned and crisp, drain on absorbent paper.
• Place the flour in a bowl and gradually whisk in combined eggs and milk until mixture is smooth; stir in the bacon and chives.
• Reheat the same pan the bacon was cooked in and pour in 1/4 cup of batter for each pancake, cook until browned lightly on each side.
• Repeat until all batter is used.

HEARTY CORN CAULIFLOWER AND POTATO CHOWDER

Steps:

• CHOWDER:.
• Begin by frying bacon and set aside for use as topping.
• Use some of the bacon grease (enough to coat bottom of pan) to fry onion on medium heat until soft. 5-10 minutes depending how thick or finely you have chopped them.
• Toss in the diced potatoes and half of the chicken stock (1/4 cup), cover pot with lid and cook until soft. Approximately 15 minutes, but could be more or less depending on diced size.
• Reduce the heat to medium-low.
• Mash some of the potatoes with a fork (I usually mash about half of them).
• Push the mashed and the whole potatoes to one side of the pan and drop in the butter to melt. Using your fork, blend in the corn starch while slowing adding the remaining chicken stock to make a gravy -- keep stirring until thickened.
• Raise heat to medium high. Slowly add the milk while stirring contents. Add salt, pepper and hot sauce. Continue gently stirring contents to prevent scorching.
• Once the liquid begins to simmer, add corn, cauliflower, celery and carrot to pot and reduce the heat to low and cover.
• Allow to simmer, for about 1 hour or until cauliflower is soft. Do stir contents about every 15 to 20 minutes to prevent sticking and/or scorching.
• OPTIONAL:.
• Serve topped with cheddar cheese, green onion and bacon crumbles. If you enjoy some heat (spiciness), try using Monterrey Jack cheese.