Soul food

Cauliflower chowder...the best in soul food! My kids took it in their lunches the next day!  A true test of  the "delicious factor" ...he he he!

Cauliflower Chowder
2 small potatoes peeled and chopped
2 ribs celery chopped
1 large carrot peeled and chopped
1 onion chopped
1 medium head cauliflower cut into pieces
5 Tbs butter
3/4 c. flour
4 c. half and half (I used 1% milk and it was still divine!)
1 8oz pkg. cream cheese
more milk (trust me you'll need it)
salt and pepper to taste

start by adding all your veggies to a pot and steam them.  I used my steamer basket but you could do it in the microwave or a pot on the stove.

Cover the veggies and steam them until they are just about done.  If you over-cook them they'll turn to mush in your chowder. 

While your veggies are cooking, you can start your white sauce. Put your butter into a large soup pot and begin to melt it over medium heat.  When your butter is melted add your flour and stir until it is absorbed and fragrant.  Let it brown a little to cook the flour and give it flavor, then quickly add the cream (or milk or some of both for that matter), and whisk it until it is smooth. 

Turn your heat up and cook until thickened.  It will be VERY thick so more milk is a plus.  Add the cream cheese and milk and stir to melt the cream cheese.  Add salt and pepper to the white sauce then add the cooked, steamed vegetables. It is safe to say that the white sauce will be done before the veggies if you start them at the same time, so you may want to hold-off starting the cream sauce for a little. 

Finish the chowder of with more salt and pepper to taste and VOILA! Oh and, this soup goes fabulously with dill bread (maybe the recipe another day).