Cauliflower Chowder

I liked this chowder. Particularly because you can add or leave out some of the vegetables or change the quantity. You can just through together what you have.
For example I had almost no cauliflower, so I substituted it with potatoes. I love onions, so I added some more of those. A little different but still good.

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Cauliflower Chowder

6 stripes smoked ham
3 tbsp butter
3 garlic cloves
2 onions
3 carrots
3 celery stalks
2 cauliflower heads, small
2 bay leafs
3 tbsp parsley
1/2 cup flour
6 cups vegetable stock
1 1/2 cups milk, low fat
salt
pepper

1. Skin and mince the garlic cloves.
2. Skin the onions. Cut them into medium sized cubes.
3. Peel the carrots. Cut them into medium sized cubes.
4. Wash the celery stalks and dab them dry. Cut of the bottom and the leafs. Afterwards cut the celery into medium sized cubes.
5. Cut the cauliflower into smaller florets.
6. Let the butter melt in a big sauce pan.
7. Add the garlic, the onions, the carrots and the celery to the pan. Cook everything until it's tender, about 4 minutes. Stir occasionally.
8. Add the cauliflower and the bay leafs. Cook it until it's tender, about 4 minutes. Stir occasionally.
9. Stir in the flour. Cook for 1-2 minutes, until it turns brown.
10. Gradually add the vegetable stock and the milk.
11. Stir constantly until it is thicker, about 4 minutes.
12. Bring to a boil.
13. Let it simmer for 12-15 minutes, until the cauliflower is tender.
14. In the mean time cut the smoked  ham into small pieces and fry them until they are crispy. Put them on a paper towel and leave them for later.
15. Mince the parsley.
16. If the chowder is to thick you can add some more milk.
17. Season with salt and pepper.
18. Stir in the parsley.
19. Serve with some ham strewn over it.

Bon appétit!!