Cauliflower Chowder
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A creamy, low carb, hearty and cozy soup, loaded with so many good-for-you veggies. Perfect for those chilly nights!
Featured Comment
I’ve been making this recipe since it was first published – I can’t believe it’s been 10 years! I also can’t believe that I haven’t reviewed it until now. Follow the recipe and it’s perfect. No one is ever disappointed, there are never leftovers, and I can feel moderately good about getting more vegetables
why i love cauliflower chowder
- Perfect for soup season, ski season, post-holiday season, and blustery winter season
- Oh-so-velvety with all the sneaked in vegetables that even the pickiest of toddlers will love
- Packed with cauliflower, a great source of antioxidants that’s high in fiber and low in calories
tips and tricks for success
- Grab pre-cut cauliflower. To cut down on prep time even more, use pre-cut cauliflower florets.
- Blend, baby, blend. With the help of an immersion blender or a countertop blender, the soup will yield an even creamier, smoother consistency.
- Add garnishes. Garnishes are always optional but a fresh sprinkle of thyme leaves, some crispy bacon or roasted cauliflower will certainly take your soup to the next level, adding more flavor, texture and contrast.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
- Mix it up. Add carrots, corn, russet potatoes (this will help thicken up the chowder even more!) or even your favorite blend of seafood.
what to serve with cauliflower chowder
Tools For This Recipe
Dutch oven
Cauliflower Chowder: Frequently Asked Questions
What if I don’t have an immersion blender?
A countertop blender (such as a Vitamix or Blendtec) or food processor should do the trick! When using a countertop blender, cool the soup slightly and blend in batches.
How can I make this vegetarian?
You can omit the bacon and substitute vegetable broth for the chicken broth.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Is this freezer-friendly?
We do not recommend freezing this as milk-based soups tend to separate when frozen.
Cauliflower Chowder
A creamy, low carb, hearty and cozy soup, loaded with so many good-for-you veggies. Perfect for those chilly nights!
Ingredients
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 onion, diced
- 2 celery ribs, diced
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup 2% milk
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.
- Melt butter in the stockpot. Add garlic, onion and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 4-5 minutes.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken broth and milk, and cook, stirring frequently, until slightly thickened, about 3-4 minutes.
- Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste.
- Puree with an immersion blender until desired consistency is reached.
- Serve immediately, garnished with bacon and parsley, if desired.
Video
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I love this soup and so do my kids! Have probably made it a hundred times, don’t need to look at the recipe anymore. I add 3 carrots and use a can of full fat coconut milk and it comes out perfectly creamy and delicious!
Holy mother of Pearl YUM YUM YUM!!!! I used my chopper to chop the cauliflower and carrots ( I know they are not in the recipe but added them) I used a little chicken bouillon powder to add a little more flavour and garnished with grated cheese and bacon . This will definitely be going on my favourite soup lists❤️❤️❤️
Love this chowder! I garnish with, in addition to the bacon, a little shredded old cheddar and some dried chillies.
I’ve been making this recipe since it was first published – I can’t believe it’s been 10 years! I also can’t believe that I haven’t reviewed it until now. Follow the recipe and it’s perfect. No one is ever disappointed, there are never leftovers, and I can feel moderately good about getting more vegetables
Would you please add nutritional information to your recipes?
I’m glad I made a big pot because it was so good!
Damn this
chowder is Delicious!!
This cauliflower chowder is great! So pleased how this turned out. Thank you!
A little runnier than I like chowder, but that really wasn’t the problem. The flavor was ok but not great. Tasted bland. I even added a spice we have here in Michigan called Miracle Blend which made it better. If you make this just have extra spices on hand.(and yes i made it as written)
Do you happen to have the nutritional information?
Wonderful and I shared with our neighbors who are dealing with sickness. They loved it. Toasted sour dough bread with it YUM!!
You didn’t say to remove the bay leaf. Novice chefs might not know that.
Exactly why I came here to “comments” to see if any noticed as well. Tbh I’m not sure I have ever followed a recipe to spec in my life, except for maybe a few baked goods, I just read through a bunch in the idea I have a hankering for or an item I have an abundance of, and just pick and choose what makes sence, believe it or not I get most ideas frm comments.
Just felt like chiming in..first time foe everything.
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Delicious. I have made this recipe several times as written. Always delicious!
Thank you for the recipe. It’s easy to make and delicious.
Love this one. First time I made it exactly to recipe and it was great. Next few times used onion salt rather than table salt, and added about 1/2 cup ditalini pasta to bulk it up. Would also be great with cannellini beans rather than pasta.
One of my favorites. Feeding the family this for Christmas lunch.
We loved it. I did use a can of evaporated milk because all I had was unsweetened almond milk.
Didn’t this call for carrots too? This has been one of my favorite recipes of yours. Thanks! Tara 🙂
I just reread this recipe in preparation of making it, and thought the same thing! We love it, it’s delicious.
I thought the same. I’ve been making this for a while now. A favourite! Just made again today, with carrots. ☺️ Pinterest picture still shows the carrots too. So delicious!
I do not see carrots in here! It is bacon
I just thought the same. Been making this for years and always included carrots now they seem to be gone from the recipe.
Yes, carrots were in the original recipe, I thankfully have a printed copy still so checked.
Delicious! I made it last week and I’m going to make it again today. I added shredded cheese on the top which added a bit of extra flavor. Also, I like my chowder thick, so after it was finished I added about 1/4 cup melted butter and 1/4 cup flour to thicken it up.
Just made this! FANTASTIC! DELICIOUS! My husband requested not to puree the soup, and we loved it! Can’t wait to make it again! Thank you!