Bacon-Cheddar Cauliflower Chowder

This cauliflower chowder is so damn good you’ll hardly notice the lack of potatoes in this low carb version. You can thank all the bacon and cheddar!

Jump to recipe

I’m not sure what has changed in my schedule these days, but lately feel as though I have a lot less time than before. Yes, I come into lab late at night sometimes and on weekends for various experiments, but that’s nothing out of the ordinary.

Even more strange is that I feel like I spend less time cooking/baking than I used to, and have missed a day or two here and there at the gym (which is so not like me). Where has all the time gone??

With this mysterious change in time, recipes that require less time are even more enticing than usual. Enter this quick and low carb chowder. Chowders are definitely comfort food, and they become even more comforting when they are healthified – if you ignore that excessive amount of cheese involved!

This recipe caught my attention because of my my happy experience with cauliflower pizza crust. It’s made with cauliflower and milk instead of potatoes and heavy cream, which magically tastes almost like the real thing but with less carbs.

I actually forgot how good this soup was until I remade it 8 years later. Holy cow. You seriously won’t realize it’s not potato chowder. And while I know the purpose was to be low carb, I think it would be even better in a bread bowl.

Looking for more soups? This post is also part of #SoupSwap day with a group of foodie friends! Check out the full list right before the recipe card for this chowder. Too bad we can’t actually swap soups in real life! Although I do have a socially distanced soup swap with friends later this month!

Post updated 1/15/21, photo above is the original.

BACON-CHEDDAR CAULIFLOWER CHOWDER

Print

Yield: 6-8 servings Prep Time: 10 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups reduced sodium chicken stock or vegetable broth, divided
• 2 Tbsp all-purpose flour
• 8 slices center-cut bacon, chopped (half used for garnish)
• 1/2 small yellow onion, chopped
• 1 celery stalk, chopped
• 1 large carrot, peeled and chopped
• 2 garlic cloves, minced
• Salt & pepper, to taste
• 4 cups shredded or grated cauliflower (1/2 large head)
• 2 Tbsp water
• 2 cups 2% milk
• 2-4 dashes hot sauce (optional)
• 12 oz. (2-1/2 cups) shredded sharp cheddar cheese, divided
• 2 green onions, chopped (for garnish)

Directions

1. Whisk together flour and 1/4 cup broth in a small bowl then set aside.
2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion, celery, carrot, and garlic to the pot. Season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
3. Add cauliflower to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
4. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat and stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE