Bacon Cheddar Cauliflower Chowder

8  slices		center cut bacon, chopped and divided
1/2  cup		1/2 small onion, chopped OR onion powder
1		celery stalk, chopped
2		garlic cloves,s minced
3  pinches		salt & pepper
4  cups		shredded or grated cauliflower (1/2 large head)
2  tablespoons		water
2  tablespoons		gluten free or all purpose flour
2  cups		chicken broth, divided
2  cups		Chicken Broth
12  dashes		hot sauce (or more or less)
2-1/2  cups		shredded sharp cheddar cheese, divided
2  cups		green onions, chopped (optional)

Tip: Click on the ingredient links to learn the nutritional information for all the Bacon Cheddar Cauliflower Chowder ingredients. The serving size for any ingredient in Bacon Cheddar Cauliflower Chowder may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese a little at a time until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.