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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I made this twice this Fall, once being for thanksgiving. It was a big hit! Being a vegetarian, I swapped out bacon for smoky crimini mushrooms, chopped small. I used homemade veggie broth instead of chicken, and as one person suggested, I roasted the cauliflower first. Thank you for this wonderful recipe!
Twice a week, I pick something from your website to cook. And EVERY time, it’s delicious. You have inspired me to love cooking, and your recipes remind me that HEALTHY does not have to mean BLAND…
I was so excited to eat this, I went and bought the ingredients on my lunch break! Can’t wait to cook it tonight (on this ridiculously cold 29 degree Austin night).
Can’t wait for the next one 🙂
I made this a couple of nights ago – delicious! I did add chicken to it for more protein, used cream instead of 2% (we’re on a low-carb high fat diet for my husband’s diabetes), left out the flour and used an immersion blender to puree some of the vegetables. So creamy and good! In fact, so good that I’m making a fish chowder tomorrow based on the same recipe!
Unfortunately my family found this incredibly bland. Do you leave the bacon fat in the pan after cooking (when you add in the vegetables)?
Yes! Why clean the pan? There’s so much flavor with those browned up bits!
How could I make this gluten free?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This soup is delicious! I’ve made it a few times before and put it in my recipe book, then forgot about it. Today I came across it again so I made some ….Yummy, it was so good! I didn’t use bacon and only had skim milk but it was wonderful! Thanks for a great recipe.
I made it and it was delicious. The bacon grease added amazing flavor and because of the cauliflower base, I don’t even feel super guilty. I’m definitely going to make this often.
I tried this chowder and it’s so delicious that I’ll make it again. My husband who doesn’t like chunks of vegetables asked me to pass it in the blender to make a cream instead and it was so good also. Therefore, I’ll use this soup often and might also serve it to my guests. Thanks so much.
I made your soup today and it was very good. I will definitely make it again. Thanks for sharing such a great recipe.
I’ve made this chowder on Wednesday… There is not a drop left! I LOVE this soup. thanks so much.
I loved it! Me and my husband are on a low carb (nightmare) diet. My husband is NOT a veggie guy and was quite surprised.
I have now made this soup a few times and it’s become one of our family favourites! Thanks for the recipe, so yummy!
I love your site – and I love love LOVE this soup!! During the fall and winter and I make a big batch every other week (and about once a month in spring/summer). It’s great for lunch or dinner and is the best when you have the sniffles! I love adding in extra garlic to help cure a cold 🙂 Our whole family craves it – even the toddler!! It goes great with the Red Lobster Cheddar Bay Biscuits or topped with garlic focaccia croutons! Thank you for such amazing recipes to keep my whole family satisfied! It also helps fuel my creativity in the kitchen 🙂
You can omit the flour, altogether, and sub heavy whipping cream for the 2% milk, making it keto/lchf. 🙂
I have heard some people say they don’t like cauliflower so would use maybe broccoli. Let me assure anyone who feels that way, this doesn’t even taste like cauliflower. Don’t get me wrong, it does taste very good but just not like cauliflower. There are too many other ingredients that overpower the cauliflower. I can see that this would be a great way to get children to eat it, and anyone else who might not like that particular taste. Just don’t let it turn you off from making the soup. When it comes to cauliflower soup I prefer something a little more pure. Maybe only a little onion and some herbs. But as I said this tastes very good.
Just whipped this up for lunch and it was quite delicious. I was confused at the whisking flour part of the instructions, were the veggies supposed to be removed, then flour, then liquid to help thicken? I just added it on top the veg and even though it didn’t thicken like it said it would, I added arrowroot powder at the end to help thicken it up. I also blended up 1/2 the soup for a more creamy taste and I loved how it turned out.
The veggies do not have to be removed.
Anyone ever make this vegetarian? Without bacon and with veggie stock?
Any chance this could pass as a Clam Chowder with the simple addition of minced or whole baby clams?
Yes, with clam juice!
I made this tonight and my husband and I both thought it was delicious! I used an immersion blender to smooth it out some, but still left it chunky. Served with some grated cheddar on top, along with the bacon crumbles. Yummy, and very little guilt. Thanks for the great recipe.
By the way, for Niki Stull, I would think that coconut milk would make a good dairy substitute.
Your pictures are absolutely wonderful! Such talent!
Is there a dairy substitute that you can recommend?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I have made it with almond milk and it worked just fine! Couldn’t even tell the difference