Prep Time:	15 mins
Cook Time:	30 mins

Ingredients:

• 4 slices bacon, diced
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 cu all-purpose flour
• 4 cu chicken broth
• 1 cu 2% milk
• 1 head cauliflower, roughly chopped
• 1 bay leaf
• 2 tbsp chopped fresh parsley leaves
• Kosher salt and freshly ground blak pepper, to taste

1. In Dutch oven, cook bacon and set aside. Chop when cooled. Wipe excess grease from pot.
2. Melt butter over medium heat. Add garlic, onion, carrots, and celery, cook until tender, about 3-4 mins.
3. Stir in cauliflower, cook until tender, about 3-4 mins.
4. Whisk in flour until lightly browned, about 1 min. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 mins.
5. Bring to a boil, then reduce heat and simmer 10 minutes.
6. Season with salt and pepper. If chowder is too thick, add more milk as needed. Garnish with bacon and parsley.