1smallcauliflower,main stem removed to separate the large stalks
1lbfrozen corn kernels,thawed
1cuphalf and half
1cupshredded white cheddar cheese
Instructions
In a large pot, over medium heat, cook your bacon pieces until crispy. Remove them from the pot and transfer them to a paper towel lined plate.
Add in the onion and sauté for 4 minutes. Toss in the garlic and stir until fragrant. Next sprinkle in the flour and mix for 1 minute to coat. Next add in the seasonings, salt and pepper to taste too. Pour in the broth, potatoes, and cauliflower. Bring the soup to a boil and then lower the heat to a simmer. Cover and cook for 20 minutes.
Using a slotted spoon, transfer the cauliflower stalks, 1 cup of the soup broth and 3/4 cup of the corn to a blender or food processor. Blend until smooth. Transfer this mixture back to the pot along with the remaining corn, the half and half and the cheese. Bring to a simmer and cook on low for 3 minutes. Taste and adjust seasonings if necessary.