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!
Video
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.
Did you make this recipe?
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Love this recipe! Have you tried frozen cauliflower? If so, how much approximately and how did you change the recipe?
This was really great! It didn’t take too long to cook, and it was simple enough for me to make it without any help. I ended up using evaporated milk, which made it a bit creamier, but I didn’t mind at all!
I used a 12oz bag of frozen cauliflower. Otherwise followed directions. Worked great!!
Delicious soup !! Added small chopped potato for extra creaminess, also with the cauliflower I added some broccoli because I needed to use it as well as some fresh thyme.
Used olive oil instead of butter for health reasons but it still tasted good.
This soup is so delicious, I could eat it everyday. I used heavy whipping cream instead of milk and added more seasoning. Also added shredded cheddar. Yummy! It is to die for! Love it.
Made this tonight since it is cold here! Added a cooked potatoe & lots of spices like smoked paprika, garlic & onion powder, smoked garlic sea salt & thyme. Oh also cooked a little toasted onion basmati rice in it to absorb the excess liquid. Pretty awesome in flavor & consistency! Will be adding this to regular rotation! Thx for idea
It wasn’t bad but wasn’t what I thought. I made it exactly as described but the soup didn’t really thicken up much even after cooking it an extra 10 minutes. I ended up hitting it with the immersion blender slightly and adding nutritional yeast.
I have made this a couple times now and it is my husband and my favorite soup. I always double the batch.
Very easy to make and delicious! I used broccoli since I had that in the refrigerator and the family loved it. Will definitely make it again.
Phenomenal!!! So much flavor. I didn’t include carrots or celery as I didn’t have on hand and it was still so good. I will definitely be making this again and again.
I hit it with the immersion blender so it was half creamy, half chunky. I also added sweet corn which gave a nice contrast to the savory and salty flavors. I always know that when I make a Damn Delicious recipe, it will be, well…. delicious!
Absolutely delicious! All my boys gobbled it up and wanted seconds and thirds. Even my youngest, who I have such a hard time getting to eat his veggies, gobbled it up. Thank you!!!
This was delicious! Hubby even liked it (which was a small miracle)!
Made this last night and WOW!!! My family and I aren’t huge cauliflower eaters and they weren’t too interested when I told them I was making a cauliflower chowder but once served, it was gone so quickly!! It really doesn’t taste like cauliflower (in a good way!). I added shredded cheddar and corn and it was amazing! I also used pre- diced pancetta instead of regular bacon. This is a quick, easy, delicious recipe that I recommend everyone try!
This looks so delicious! I want to add this to my dinner party menu.
Question. Can I make 2 days ahead and then reheat before serving?
I like a bit of kick so I added cayenne pepper, paprika, and some thyme as well. Plus I put some frozen corn in at the end just long enough to warm it up. Sososo good, my boyfriend and I were so pleased with this recipe.
Question- I know it says one head of cauliflower but with so many varying sizes does anyone have an estimate of how many cups that would be? Worried mine is too small
When I buy cauliflower I go through the bin to get the biggest one but even a small one should be ok. You can always add a diced potato or two but always taste the soup throughout to adjust the seasoning to your taste.
Recipe and photos looked so tasty… as I made it, felt like it was going to turn out bland. BOY WAS I WRONG! So So So flavorful and tasty! Definitely going in my recipe box! Added green onion and a bit of cheese to garnish! Have shared with friends and definitely will make again!
Delicious and easy to make! Just did it for the first time tonight and will make it again.
This is an easy to make, delicious recipe!
So delicious. Made with 1% milk instead of 2%.
Whole family loves this recipe ❤️ I’ve been making it since last fall. Even the non cauliflower eaters love this soup! Great recipe! Thanks.
I’m still enjoying this recipe. I switch it up with different ingredients sometimes. Adding hot peppers for a kick or extra seasonings. Love this soup!