Ingredients:
1 (16 ounce) bags frozen cauliflower
1/2 cup onions, finely chopped
1 carrots, shredded ( about 1/2 cup)
2 tablespoons olive oil
1 (8 ounce) cans whole kernel corn, drained
2 tablespoons parsley, finely chopped
4 cups chicken broth
1/4 cup butter
3/4 cup flour
2 cups milk
2 cups half-and-half
1 teaspoon salt
1 teaspoon ground white pepper
Directions:
Cook cauliflower according to package directions, drain and chop into small pieces.
In a dutch oven, saute onions and carrots in oil until tender.
Stir in cauliflower, corn, and parsley.
Add chicken broth. Bring to a boil. Reduce heat and simmer 5 to 10 minutes.
In a saucepan over medium heat, melt butter. Whisk in flour. Gradually add milk and half and half. Cook, stirring continously until thickened. Do not allow to boil.
Carefully stir thickened mixture into chicken broth and vegetables in Dutch oven.
Add salt and pepper, then adjust seasonings to taste.
Servings: 8-10
Time preparation: 30 min.
Time total: 50 min.