Heat a soup pot on medium high and add bacon. Dice up the onion, celery, cauliflower and mince the garlic. Once the bacon is nice and crispy set aside and add the celery and onion to the hot, bacon grease-filled, soup pot. Cook until the onion is translucent then add the garlic, thyme, salt, pepper and cook for 1 minute before adding the cauliflower. Toss to coat.
Pour in the bone broth (I use a homemade beef bone stock, however any broth will work), bring to a boil, reduce to a simmer and cook for 20 minutes or until the cauliflower is soft.
With an immersion blender, carefully puree the soup until it is nice and thick and all the chunks are gone. (You can use a regular blender but would want to cool the soup before blending) Mix in the cream, then the cheddar, and stir until the cheese has melted.
Crumble the bacon. Divide the chowder between five bowls, top with extra grated cheddar cheese if desired, and divide the bacon between them. Serve and enjoy!