Cauliflower And Cheddar Chowder Recipe

Melt butter in a heavy 6-quart stock pot. Saute celery and onions until tender. Remove from heat and stir in flour. Cook 1-2 minutes. Stir in milk and half and half; cook until thick. Steam cauliflower, broken into flowerets, in the chicken stock.

Reserve 1 cup liquid and add to chowder base. Add cauliflower, potatoes and seasonings to chowder base. Simmer for 10 minutes. Stir in grated cheese. Garnish with a sprinkle of fresh parsley.