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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Do you think this would work with a gluten free flour?
Yes, substituting gluten-free flour would work just fine.
A good gluten free thickener is Arrowroot. It can be found in the spice section. I use this because corn starch is now gmo.
I just found this site today. If subbing Arrowroot for the flour do you use the same amount? Thanks.
My understanding is no. About 1 tsp. Arrowroot to 1 Tblsp. Flour
Tina – For GF, I used potato starch and it worked fine. You can also use Bob’s Red Mill Potato flakes. I order them online. They are great to keep on hand for GF cooking.
I made it with a gluten free flour blend plus some cornstarch. So delicious and healthy! I didn’t even add the bacon and it was great!
I don’t add any kind of thickener – I use my emulsifier blender and it makes a nice thick soup!
Nice soup. Thank you.
I’m crazy about this one- looks amazing!
This looks divine! I was scared I’d find a ridiculous ingredient list, but it was all super simple, phew! I love good chowders, and this one looks like no exception 😀 Happy Sunday! x
sorry…meant food, not foos… : )
Chung, this looks positively delish!! Must make it ASAP… Thanks for sharing, all of your foos looks fabulous!
Sounds delish! Do you have the nutritional information?
Unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information for my recipes. Please use online resources to obtain such information.
This looks so lush. I agree – you can have bacon on almost anything!
I can’t wait to make this – it’s snowing outside so it’s perfect timing!
Anisa – The Macadame. xx
http://www.creamstop.com
Looks delish! I’ve used cauliflower in place of mashed potatoes for years. Thanks and happy Sunday.
So the past few weeks, I’ve been going to town on cauli soup! I really just make it a bowl at a time with the veggies and cauli and my own rendition of broth and just bought another head of cauli today! I would love to try yours b/c it looks amazing! And the images, oh, so you! And so beautiful! 🙂
It’s official Chungah and my fellow foodies. I am addicted to this website! Lol
Looking forward to making your snack recipes this week and trying your cauliflower soup. Great easy nutritious and colorful recipes to hoard for yourself and to share with others