Wessel Best Recipes

Ingredients   (serves 8)

8 slices center cut bacon, chopped and divided
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tablespoons water
2 Tablespoons gluten free or all purpose flour
2 cups chicken broth, divided
2 cups 2% milk
34 dashes hot sauce (or more or less)
2 1/2 cups (12oz) shredded sharp cheddar cheese, divided
2 green onions, chopped (optional)

Directions

1. Whisk together flour and 1/4 cup chicken broth in a small bowl then set
aside.

2. 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 45 minutes.

3. 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 57 minutes. Add remaining chicken broth
and milk then turn up heat and bring to a boil.

4. Slowly whisk in flour/chicken broth mixture while stirring, then turndown heat and simmer
for 3-4 minutes, or until chowder has thickened.

5. Turn off heat then stir in 2 cups cheddar cheese a little at a time 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.