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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This looks delicious and I am planning on trying it tomorrow. I won’t be adding carrots however because I am diabetic and they will spike my sugars but the rest of the ingredients look good. Thanks so much.
I make this almost weekly. So easy and so delicious! I do make quite a bit more bacon though. I mean you can never have enough bacon.
Literally eating this for lunch at my desk right now and had to stop to write a review. This is my first Damn Delicious recipe undertaking, and it did not disappoint!
I made a few changes as I am a vegetarian. I pulverized some Bella mushrooms with smokey tempeh in a food processor in place of bacon and left in while adding in the other ingredients. Also added one can of “southwestern corn” from Del Monte, drained and rinsed, and used “Imagine” Organic No-Chicken Chicken Broth, low sodium in place of traditional chicken broth.
Also used an inversion blender to smooth out the consistency as one other reviewer suggested for texture-averse husbands.
Yum. Cue heavy lunch rotation! Thank you!
Thank you so much for sharing, Kayla! We hope you find many more recipes you’ll enjoy!
Just made this, added a little cheddar cheese. It was fantastic. I’ll definitely be making this in the future.
I LOVE this recipe but I make a few additions…to me it’s good but just missing a full flavor on its own.
So first of all I throw in whatever chicken I have – if I have any leftover cooked chicken from something else, rotisserie chicken, or I’ll just cut up a chicken breast and throw it in the skillet before adding to the soup. I also go a lot heavier on spices than the recipe calls for, I add parsley, oregano, basil, and extra garlic (usually cut up 3-4 cloves for the beginning of the recipe and throw in some garlic powder at the end when I’m tasting it).
I have made this over and over again since the first time I saw your page, about 4 years ago now. It is my favorite soup and it’s HEALTHY. Thank you so much for posting the recipe! 🙂
Thanks for the recipe! I used gluten free flour instead and topped with cheddar cheese and bacon. Turned out fabulous.
Love this soup, very flavorful!
Very delicious and easy to make
Agreed!
I added shredded cheddar
Does this soup freeze well?
Unfortunately, soups that contain milk or cream, like chowders and bisques, do not hold up well in the freezer as they tend to take on a grainy texture and separate when defrosted and rewarmed. 🙁
This soup was AMAZING! I subbed the bacon for Italian sausage and added corn! This will definitely be in the rotation from now on!
Awesome, Lauren!
Love this soup!! I add 1/4 cup vermouth or white wine, dry thyme, oregano & dill just before the flour. I finish it with 1/4 tsp. grated nutmeg, 1 tsp. Honey, juice of 1/2 lemon, 1/4 cup grated parmigiana reggianno cheese, 1Tbsp. Each of fresh parsley & dill and kernels from on cob of roasted corn. SO Yummy!!!
This soup is the best!!!! I add a half a teaspoon of paprika and it is amazing!
Absolutely delicious! I subbed whole cream for the milk to cut out sugar and used a gluten-free, low-carb nut blend flour. Love it!!!
I would like to know how this is low carb when it has all purpose flour in it. Would it still work with almond flour?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Made this soup. So easy and delicious. Wonder can you cut it down in half and still get the great flavour. Or can you freeze it.
Yes, you can halve the recipe.
As for freezing, unfortunately, soups that contain milk or cream, like chowders and bisques, do not hold up well in the freezer as they tend to take on a grainy texture and separate when defrosted and rewarmed. 🙁
I made this recipe with several variations. Since I don’t eat pork I used tempeh bacon instead. I added a diced potato and red pepper to the veggie mix. I also added some leftover cooked salmon. It is absolutely delicious and will be added to my repertoire.
That’s awesome. Thanks, Karen!
what is the serving size?
Hi Colleen! You would have to divide the full amount by 6 servings to get the serving size. Hope that helps!
If you want to freeze, do you add milk right away or wait until ready to eat ?
I recommend freezing without the milk. Hope that helps!
Wondering how to convert this recipe to make in the crockpot? Has anyone done this?
Vivian, you can try this slow cooker version instead:
https://damndelicious.net/2016/04/20/slow-cooker-cauliflower-chowder/.
So I found this soup listed under “Keto soup recipes” but it calls for flour and milk in it…both are not Keto approved. Has anyone made this and substituted the flour for almond flour and the milk for heavy cream? This would make it suitable for the Keto diet but im not sure how it would effect the density and taste..any thoughts?