CHEDDAR CORN CHOWDER WITH BACON

INGREDIENTS

• 6 strips center-cut bacon, chopped
• 2 small yellow onions, chopped
• 2 large garlic cloves, minced
• 2 tablespoons all-purpose, or gluten free flour
• ¼ teaspoon turmeric
• 1 teaspoon fresh thyme leaves
• 1 ½ teaspoons kosher salt
• Freshly ground black pepper
• 3 ½ cups low sodium chicken broth
• 2 small Yukon gold potatoes, diced
• 1 12-ounce wedge cauliflower, stem intact
• 1 pound frozen corn kernels
• 1 cup whole milk
• 4 ounces shredded white sharp cheddar cheese

INSTRUCTIONS

1. Place bacon in a large Dutch oven or heavy pot and sauté over medium heat, until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.
2. With the pot still over medium heat, add the onions and garlic and sauté until the onions are soft and translucent, about 5 minutes. Sprinkle the flour over the onions, add turmeric, thyme, salt and pepper, to taste, and cook for an additional minute, stirring constantly.
3. Add the broth, potatoes and cauliflower and stir with a wooden spoon, scraping the bottom of the pot (this releases the caramelized bits on the bottom). Bring the pot to a boil then decrease to simmer, cover and cook 20 minutes.
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