Cauliflower Chowder is a delicious, budget-friendly creamy, low carb soup that is perfect on a cold night or anytime you want comfort food without all the carbs.
The prices of groceries keeps rising making it expensive to feed a crowd, which hopefully you have for your Sunday Supper.
One of the best ways to reduce the grocery budget is to eat vegetarian or meatless meals. Soups are another way to stretch a dollar because you can use leftover ingredients. We love potato soup, but not all the carbs that come with it. So I tried making this chowder with cauliflower, and it tastes amazing!
While you could make this a meatless meal, We like to add bacon, and cook the vegetables in the drippings because it adds a lot of flavor.
Using half and half (half milk and half cream) instead of heavy cream reduces some of the fat yet still keeps it creamy. Garnish it with chopped bacon, green onions, and cheese, and you have a delicious, comforting chowder without all the carbs.
Cauliflower Chowder #SundaySupper
- 6 slices bacon chopped
- 1 small onion chopped
- 2 stalks celery chopped
- 1/4 cup shredded carrots
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups half and half
- 1 head cauliflower chopped
- Salt and freshly ground black pepper to taste
- Dash cayenne pepper optional
- 3 tablespoons chopped green onions
- In a dutch oven over medium heat, add bacon and cook until browned and crispy, about 7 minutes. Transfer bacon to a plate lined with paper towels; set aside.
- In the remaining bacon drippings, cook the onion, carrots and celery, stirring occasionally, until tender, about 3-4 minutes. Add the garlic and cook for about 1 minute. Stir in cauliflower. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in flour until lightly browned, about 1 minute. Gradually stir in chicken broth and milk, and heat, stirring constantly, until slightly thickened, about 3 or 4 minutes.
- Bring to a boil; reduce heat and simmer until the cauliflower for about 12-15 minutes until cauliflower is tender; add salt and pepper and cayenne (if desired). You may have to add more milk if the chowder gets too thick.
- Serve immediately, garnished with bacon and green onions, or any of your favorite toppings.
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Erica (@Erica's Recipes) says
Wow this is a completely new idea to put cauliflower in a chowder! You photos are gorgeous – this looks like I wouldn’t even miss the potatoes 🙂
Mary Ellen says
This looks amazing! Love the tips on how to cut the fat without sacrificing flavor.
Cindys Recipes and Writings says
Simple and delicious!
Rachael Yerkes says
This looks like a great soup, and I am so glad it is gluten free, I will pass it on to my GF sis-in-law! I think this looks like the perfect way to enjoy cold weather curled up at home.
Marion@Life Tastes Good says
mmmmmm that looks so comforting. I haven’t tried cauliflower soup before, but I do love subbing in cauliflower mash instead of mashed potatoes, so I think this would be a hit too! Thanks for sharing!
Julie @ Texan New Yorker says
This is such a terrific idea! I’ve never had a great relationship with cauliflower, but this winter I am determined to correct that and learn to like it. A rich yummy chowder topped with BACON sounds like the perfect place to start!
Kristin @ Dizzy Busy and Hungry! says
Great idea to use cauliflower! This looks really creamy and yummy!
I love cauliflower, this is such a great way to do it
Tammy Northrup says
I cannot wait to try this. I’ve been thinking about trying a cauliflower soup recipe for some time and this one looks yummy.