Ingredients
6stripscenter-cut bacon,chopped
2small yellow onions,chopped
2large garlic cloves,minced
2tbspall-purpose,or gluten free flour
¼tspturmeric
1tspfresh thyme leaves
1½tspkosher salt
freshly ground black pepper
3½cupslow sodium chicken broth
2yukon gold potatoes,small, diced
12ozwedge cauliflower,stem intact
1lbfrozen corn kernels
1cupwhole milk
4ozshredded white sharp cheddar cheese
Preparation
Place bacon in a large Dutch oven or heavy pot and sauté over medium heat, until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel-lined plate. Set aside.
With the pot still over medium heat, add the onions and garlic. Sauté for about 5 minutes until the onions are soft and translucent.
Sprinkle the flour over the onions. Add turmeric, thyme, salt, and pepper to taste. Cook for 1minute, stirring constantly.
Add the broth, potatoes, and cauliflower. Stir with a wooden spoon, scraping the bottom of the pot to release the caramelized bits on the bottom. Bring the pot to a boil then decrease to simmer; cover and cook for about 20 minutes.
Meanwhile, heat 4 ounces (about ⅔ cup) of the corn with a splash of water in a small microwave safe-dish for about 1 minute until just defrosted.
Remove the lid from the pot and transfer the cauliflower, 1 cup of the soup, and warmed corn to a blender; blend until smooth. Transfer purée back to the pot.
Add the remainder of the frozen corn, milk, and cheese. Mix then simmer for about 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces.
Press the sauté button on an electric pressure cooker. Add the bacon and sauté until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.
In the pressure cooker (still on sauté), add the onions, garlic, and sauté for about 5 minutes until the onions are soft and translucent.
Sprinkle the flour over the onions. Add turmeric, thyme, salt, and pepper to taste. Cook for 1 minute, stirring constantly.
Add the broth, potatoes, and cauliflower. Stir with a wooden spoon, scraping the bottom of the pot to caramelize bits on the bottom.
Seal and cook on high pressure for about 10 minutes; quick release then open when the pressure subsides.
Meanwhile, heat the corn with 2 tablespoons of water in microwave safe-dish for about 3 minutes until just heated through.
Transfer the cauliflower, 1 cup of the soup, and ⅔ cup of warmed corn to a blender and blend until smooth. Transfer purée back to the pot and stir well.
Add the remainder of corn, milk, and cheese. Mix then cover for about 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces.
