Chicken Cauliflower Cheddar Chowder

Ingredients

• 8 sprigs fresh thyme
• 1 medium head cauliflower (broken into florets (about 6 cups))
• 12 ounces small yellow potatoes (scrubbed and cut into bite-size pieces)
• 12 ounces carrots (sliced about 1/4-inch thick (about 6 medium or 3 cups))
• 2 stalks celery (halved and thinly sliced)
• 5 cups low sodium chicken broth
• 2 bay leaves
• 2 teaspoons garlic salt
• 2 teaspoons onion powder
• 1 teaspoon kosher salt
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk (I like to use whole milk but 2% will work)
• 4 ounces shredded sharp cheddar cheese
• kosher salt and freshly ground pepper to taste
• 2½-3 cups leftover or rotisserie chicken (or turkey) (cut or torn into bite-size pieces)

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