Slow Cooker Cauliflower Chowder

Simply throw everything into the crockpot, blend and top with bacon and cheese. Healthy, hearty, easy and effortless!

Slow Cooker Cauliflower Chowder - Simply throw everything into the crockpot, blend and top with bacon and cheese. Healthy, hearty, easy and effortless!

Is it still soup weather? Because I promise you – it was pushing close to 90 degrees F today here in LA.

Slow Cooker Cauliflower Chowder - Simply throw everything into the crockpot, blend and top with bacon and cheese. Healthy, hearty, easy and effortless!

Needless to say, I still need a piping hot bowl of cauliflower chowder in this heat wave because I’ll take any excuse to consume bacon and cheese.

I just sprinkle on a little more than what’s appropriate for a “topping” portion.

See, even Butters agrees.

Slow Cooker Cauliflower Chowder - Simply throw everything into the crockpot, blend and top with bacon and cheese. Healthy, hearty, easy and effortless!

Just throw everything into your crockpot and let it do all the hard work for you. When ready to serve, blend (using a blender or immersion blender if you have one handy) and serve with desired (or really, extra) toppings, to taste.

Slow Cooker Cauliflower Chowder

Simply throw everything into the crockpot, blend and top with bacon and cheese. Healthy, hearty, easy and effortless!

Ingredients:

  • 4 slices bacon, diced
  • 1 head cauliflower, roughly chopped
  • 2 leeks (whites only), thoroughly washed and sliced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup half and half*
  • 2 tablespoons chopped fresh chives

Directions:

  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Place cauliflower, leeks, onion, celery and garlic into a 6-qt slow cooker. Stir in chicken broth, thyme, bay leaf and 2 cups water; season with salt and pepper, to taste.
  3. Cover and cook on low heat for 3-4 hours, or until vegetables are tender. Remove bay leaf’; puree with an immersion blender.
  4. Stir in cheese and half and half.
  5. Serve immediately, garnished with additional cheese, bacon and chives, if desired.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Adapted from Real Housemoms

Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 205.4 Calories from Fat 126
% Daily Value*
Total Fat 14.0g 22%
Saturated Fat 7.2g 36%
Trans Fat 0g
Cholesterol 32.1mg 11%
Sodium 217.3mg 9%
Total Carbohydrate 11.5g 4%
Dietary Fiber 2.4g 10%
Sugars 3.5g
Protein 10.5g 21%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.