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Cauliflower Chowder with Crispy Pork Belly
A creamy cauliflower chowder made with onions, carrots, and celery then topped with Monterey Jack cheese and crispy diced pork belly.
servings: 6
total time: 50 minutes
recipe by: Frankie
Ingredients
- 1/2 pound pork belly, diced
- salt & pepper
- 1 large head cauliflower, roughly chopped
- 1/2 medium yellow onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 2 medium garlic cloves, minced
- 3 TBSP unsalted butter
- 1/4 cup flour
- 1 cup whole milk
- 4 cups chicken stock
- 1 cup shredded Monterey Jack cheese
Directions
- Heat a dutch oven or large pot over medium-high heat.
- Lightly season the pork belly with salt and pepper. Cook the pork belly, stirring occasionally, until crispy, about 8 minutes. Transfer the crispy pork to a paper towel lined plate to drain and set aside.
- Discard all but 1 TBSP of fat from the pot. Keep the heat at medium-high and add the cauliflower, onion, carrot, celery, and garlic and cook, stirring occasionally, about 5 minutes.
- Add the butter and stir until melted. Add the flour and stir until well combined.
- Slowly stir in the milk and chicken stock. Continue stirring until mixture comes to a boil.
- Reduce heat to low and simmer, stirring occasionally, until cauliflower is tender and soup is desired thickness, 15 to 20 minutes.
- Take off the heat, add salt & pepper to taste.
- Serve in bowls topped with shredded cheese and the crispy pork belly.
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