Cauliflower Chowder
This post may contain affiliate links. Please see our privacy policy for details.
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
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I didn’t use flour, used 1 cup heavy whipping cream, a few tablespoons of cream cheese and velveeta, a sprinkle of freshly shredded Parmesan cheese, red pepper flakes, and smoked paprika. Huge hit on a cold, rainy, fall day in MI. My husband loved it! So did I! Definitely adding to my fall and winter menu. Thanks for the recipe!
Easy and delicious
I added a bit of cayenne and thyme. So yummy!!!
I have made this soup several times and just love it. It is so versatile. We don’t do white potatoes at all anymore because of my husband’s diabetes and we both really missed potato soup. This really was amazing and actually tasted like a good potato soup. I have adjusted it for different occasions sometimes adding in some chicken or cheddar cheese. I also have used half and half instead of milk to make it creamy without using flour. Just really a great recipe!
This soup was perfect for a cool summer day! Easy to make and delicious! We also topped with cheddar cheese.
I make this all the time! I modify it, to not include the bacon and add matchstick carrots in with the onion and celery.
Was this recipe modified? I hadn’t made it in a while, but I know there was, and the picture shows carrots. Those are added in with the celery and onion? Thanks. I love this soup! I’ve shared with so many!!!
I thought so too Steph!
I think she did change it a bit! I’ve been making this for a while and I swear it had carrots. I am making it tonight and without looking at the recipe I bought carrots.
Yes, the original had carrot. I had to search my Facebook posts lol 2014 my pic definitely shows carrot.
Made this tonight for dinner. So yummy and easy to make
This soup is delicious! I made it for my husband and I for lunch along with sandwiches. It was even good the next day. I will make it again. Thank you!
Loved this recipe. A hardy soup made out of a favorite veggie at my house. Definitely a keeper!
Can leftover soup be put in the freezer?
Yes, freezes really well. I use the Ziploc round soup containers and thaw and heat in the microwave.
This was great! Using the bacon fat for cooking the onions, celery and garlic was a great touch!
This is a real winner. Everyone in the family loved it. Some cauliflower versions of dishes can be underwhelming in the flavor dept., but this can out wonderfully tasty. I had a few leftover potatoes on hand that I cubed and added as well.
I made it according to the recipe
but added a little thyme. It turned out great, next time I will use a potato masher to have smaller chunks. Then use my immersion blender less so it has a little texture.
DELICIOUS!!! I just had it for lunch and topped it with steamed asparagus!!!!!
I’ve made this recipe a ton, as written and with adjustments. Always a crowd pleaser and my man’s favorite soup no matter which way I make it. I still add carrots even though the updated recipe doesn’t call for them. Most times I also add curry powder at the same time I add in the flour. I skip the bacon and use almond milk. We prefer it blended with the immersion blender.
Wow! So tasty! I skipped the bacon but did use some bacon fat I had in my fridge. Used better than bouillon for the broth. My cauliflower was a bit small so soup was looser than it probably should have been but oh so delicious! Will definitely make again an again!
Do you have any nutritional stats for this soup? Thanks.
I have made this recipe several times, and it is delicious. I have shared it with others, and they love it too. I always make it as written, perfect as is.
So good! Added some carrots, used almond milk and pureed it leaving some chunks for texture. Tastes like potato soup (-: Will make again.
Made this and it was great. Actually tastes like a potato soup. We have taken potatoes completely out of our diet so this is really a great replacement. The only thing I changed was I added a cup and a half of white cheddar cheese and reduced the amount of flour. Also after I used the immersion blender I took half and put in my vitamix blender and really pureed that then put back in with the rest. It made it really creamy. This can be used in so many ways. Excellent! Family loves it.
Easy peasy and so VERY delish! Will definitely make it over and over. Thank you!