Cauliflower Chowder

Contents

Cauliflower Chowder
Featured Comment
WHY I LOVE CAULIFLOWER CHOWDER
TIPS AND TRICKS FOR SUCCESS
WHAT TO SERVE WITH CAULIFLOWER CHOWDER
TOOLS FOR THIS RECIPE
CAULIFLOWER CHOWDER: FREQUENTLY ASKED QUESTIONS
Recipe
Ingredients
Equipment
Instructions

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

summer

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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

Easy No Knead Bread
No Knead Rosemary Bread
Honey Whole Wheat Dinner Rolls
Sourdough Biscuits
Flaky Mile High Biscuits

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.

Recipe

Yield: 6 servings
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes

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

Dutch Oven

Instructions

1. 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.
2. Melt butter in the stockpot. Add garlic, onion and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
3. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 4-5 minutes.
4. Whisk in flour until lightly browned, about 1 minute.
5. Stir in chicken broth and milk, and cook, stirring frequently, until slightly thickened, about 3-4 minutes.
6. Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste.
7. Puree with an immersion blender until desired consistency is reached.
8. Serve immediately, garnished with bacon and parsley, if desired.