Cauliflower Chowder

 makes 6 servings

• 2 tablespoons salted butter, melted
• 2 tablespoons cornstarch
• 4 slices bacon, diced
• 3 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 teaspoon Old Bay seasoning
• 1 head cauliflower, roughly chopped
• 1 bay leaf
• 4 cups chicken broth
• 1 cup milk
• salt & pepper 
• 2 tablespoons chopped parsley 
• shredded sharp cheddar, for serving

In a small bowl, mix melted butter and cornstarch until well combined. Set aside

Heat a stockpot over medium-high heat. Add bacon and cook until brown and crisp. Transfer to a paper towel-lined plate and set aside. Add garlic, onion, carrots, celery, and Old Bay to the pot.  Cook, stirring until tender, about 4-5 minutes. Stir in the cauliflower and bay leaf.  Cook for about 4-5 minutes. Add the chicken stock, milk, and the butter cornstarch slurry. Bring to a boil, reduce heat, and simmer until cauliflower is tender about 12-15 minutes. Season with salt & pepper to taste. Garnish with fresh chopped parsley, bacon bits and cheddar.