Cauliflower Chowder

A creamy, low carb, hearty and cozy soup, loaded with so many good-for-you veggies. Perfect for those chilly nights!

I have been making a lot of cozy soups to get us through these chilly nights. But instead of making my usual carb-loaded chowders that I love so much, I tried something a little bit lighter and a little more hearty. After all, Spring is officially here, sweater season is slowly coming to an end, and bikini season will be here before you know it.

Now I’ll be honest – I was very skeptical about using cauliflower in place of potatoes, but boy, was I in for a treat.

The cauliflower is an amazing low-carb substitute here, and it’s really such a perfect way to sneak in some veggies for those picky eaters. And to balance out all that veggie goodness, I just had to add some crisp bacon bits because at the end of the day, bacon just makes everything a thousand times better.

Either way, this is one cozy, hearty soup that the whole family will gobble up with zero complaints, promise!

Cauliflower Chowder

Yield: 6 servings

Prep: 20 minutes minutes

Cook: 35 minutes minutes

Total: 55 minutes minutes

A creamy, low carb, hearty and cozy soup, loaded with so many good-for-you veggies. Perfect for those chilly nights!

5 stars (94 ratings)

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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

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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.

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