Cauliflower Corn Chowder

Instant Nonfat Dry Milk Powdered, 1 cup (1 Qt packet)
Potato, raw, 4 medium (2-1/4" to 3-1/4" dia.)
Bouillion Reduced Sodium Beef flavor, 2 serving
Corn, sweet yellow, canned, cream style, 1.5 cup (1 can)
Bacon, 3 medium slices, cooked
Cauliflower, raw, .5 head, large
Flour, white, .25 cup (2 tbl.)
1 cup onion chopped (1 onion)
Celery, raw, 2 stalk, medium (7-1/2" - 8" long) chopped
Water 5 cups (4 with milk, 1 with pureed cauliflower)
Kraft 2% Shredded Cheddar Cheese, .15 cup
worstershire sauce, 2 tbsp
Salt (table), 2 tsp
Parsley, dried, .5 tbsp
Pepper, black, .25 tsp
Paprika, .5 tsp
Celery Salt, .5 tsp

Cook the bacon, drain grease. Use 3 tablespoons of bacon to brown onions and celery over low to medium heat. Add 2 Tablespoons of Flour to browned onions and celery and cook over light heat til starting to bubble. Add 4 cups water and 1 Quart size packet of instant dry nonfat milk to pot and stir over medium heat. Add potatoes and cream corn and cook over medium heat. Cook cauliflower separately, then drain and puree, then add to soup. Add Worcestershire sauce, salt pepper, seasonings, stir. Cook til bubbly, don't let it catch on the bottom. Serve with crumbled bacon on top, add a little grated cheddar cheese as garnish if you like.

Serving Size: 14 one cup servings

Number of Servings: 14

Recipe submitted by SparkPeople user LUNADRAGON.