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Cauliflower Chowder

A creamy, low carb, hearty and cozy soup, loaded with so many good-for-you veggies. Perfect for those chilly nights!

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 6 servings
Course: Main Course , Soup
Cuisine: American

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

Instructions

    Cup of Yum
  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.