Today I am viewing the beautiful snowy wonderland from the window of my cozy warm house, sipping on Hot Raspberry Scripture Tea and munching Glazed Animal Cookies.  The scene is like a Colorado picture postcard. I have not even left the house to pick up the newspaper or mail.  I did briefly brave it off the patio to scoop up a bowl of snow and made a bowl of snow ice cream; a rare treat in this part of the country.

I have not left the house since leaving Church Sunday morning and the pantry is beginning to look a bit bare.  I like having soup when it is cold weather.  I have often made Corn Chowder but came across this recipe for Cauliflower Chowder.  Except for the milk, most of the ingredients are staples in my kitchen.  Since I do not keep milk in my house, I would substitute canned evaporated milk.  The only ingredient I then would have to purchase would be the cauliflower.  I think this recipe will be a KEEPER; I plan to try it soon.


4 slices bacon, diced

2 Tbsp. unsalted butter

2 cloves garlic, minced

 1 onion, diced

 2 carrots, peeled & diced

2 sticks celery, diced

¼ cup all-purpose flour

4 cups chicken broth

1 cup 2% milk (I would substitute canned evaporated milk)

1 head cauliflower, roughly chopped

1 bay leaf

Kosher salt & freshly ground black pepper, to taste

 2 Tbsp. chopped fresh parsley

Heat a large skillet over medium-high heat.  Add bacon and cook until brown and crispy, about 6-8 minutes.  Transfer to a paper towel-lined plate; set aside.  Melt butter in a large stock pot or Dutch oven over medium-heat.  Add garlic, onion, carrots and celery.  Cook stirring occasionally, until tender, about 3-4 minutes. Whisk in flour and stir until lightly browned, about 1 minute.  Gradually whisk in chicken broth and milk and cook, whisking constantly until slightly thickened, about 3-4 minutes.  Add cauliflower and bay leaf.  Bring to a boil; reduce heat and simmer until cauliflower is tender, about 12-15 minutes; season with salt & pepper to taste.  If the chowder is too thick, add more milk as needed until desired consistency is reached.

Serve immediately; garnished with bacon and parsley, if desired.

*Taken from the internet.

I am off to the kitchen to bake a pan of cornbread and heat a can of Progresso Vegetable soup.