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.
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I am so glad I found your site. I have this on the stove as I write. It smells so good. I Can’t wait to try it and all your other fabulous looking recipes. My tummy just growled at me… Soup’s On!
I made this for dinner tonight and it was divine! Even the meat-loving hubs gobbled it up, then had seconds. With some crusty bread and a green salad this soup makes a perfect meal.
Any way to make this in a slow cooker? Thanks.
Ginny, please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your best judgement to convert this recipe to utilize a slow cooker.
Mm Mm GOOD! As a college student with not a lot of time or money to cook extravagant meals, this was a low cost meal that will last me a week! I added thyme instead of parsley and added cheddar cheese on top, super simple to make and yummy 🙂 Thanks for the recipe!
Fantastic soup! I added cooked cubed chicken because we had to use leftovers and it was so good! We put a dollup of sour cream and cheese on top (obviously adds calories but it made it almost a chicken fajita style…super good!) Thanks for a recipe I would have never thought of…it is a new family favorite!
What is the serving size roughly?
I’d say about 1-2 cups per serving.
Do you think if I put this in the crockpot it would be okay?
Please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your best judgement to convert this recipe to utilize a slow cooker.
This soup was outstanding! My family enjoyed it very much – my daughter has already claimed the leftovers:)
made this replacing the flour with Coconut Flour and milk with Coconut Milk…it was absolutely delicious ….. will do this again and will add clams next time…thanks for this recipe I think so much can be done with it 🙂
This is soooo yummy! And I choose not to add the bacon. New favorite in the house 🙂
I made this and it was delicious. The nutritional information provided must be wrong, though. It says 20 grams of fat per serving. That has got to be a mistake. I calculated 3 WW points per serving, based on the butter, flour, milk, and 4 strips of crisp bacon in the recipe.
Hi Kari,
I’m the Dietitian who provided the Nutrition Information. The program I use for analysis only has bacon listed as cooked in weight. From consulting different sources online, I estimated that the bacon would weigh 3 oz. This is probably the most variable ingredient in the recipe! I would recommend taking a look at the nutrition info on the bacon that you used to make the recipe. In the Nutrition Information listed above, the bacon accounts of 13g of the fat listed per serving.
Thanks,
Jessica
I have this soup simmering away as we speak! I doubled it and eliminated the bacon, subbing some chopped ham I needed to use up. Smells delish…can’t wait!
Even with out the bay leaf and bacon I was missing this came out great.
Had this for dinner tonight. It was delicious and so easy to make. We roasted the cauliflower first, as suggested above. Perfect for this cold night.
Just made this and added chili flakes and some kale/spinach at the end. So great! My husband doesn’t like my other cauliflower soup recipe, but he loved this version! Thank you!!
I made this soup tonight and it was so delicious! Thank you for your amazing recipes that come out yummy every time!
Made this tonight and it was wonderful! My normally picky husband ate two bowls. I also topped it with the bacon and it added the perfect crunch and flavor. This is one of my new favorites 🙂
Made this tonight. It was fabulous! Had to add a little extra flour to thinken it up a bit. Thanks for sharing such a fabulous recipe.
We made this tonight–so delicious. Thanks for sharing another tasty one. 🙂
Hi! I’m trying your soup tonight. I will have leftovers and was hoping this could be frozen for later meals? Not sure if the milk in it poses an issue. Thanks 🙂
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.