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Slow Cooker Cauliflower Chowder
4.7 from 30 votes

Slow Cooker Cauliflower Chowder

Simply throw everything into the crockpot, blend and top with bacon and cheese. Healthy, hearty, easy and effortless!

Prep Time
15 mins
Cook Time
4 hrs 10 mins
Total Time
4 hrs 25 mins
Servings: 8 servings
Course: Soup

Ingredients

  • 4 lices Bacon diced
  • 1 cauliflower roughly chopped, head
  • 2 leek whites only, thoroughly washed and sliced
  • 1 onion diced
  • 2 celery diced, stalks
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • ½ teaspoon thyme dried
  • 1 bay leaf
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 ½ cups cheddar cheese shredded
  • ½ cup half and half
  • 2 tablespoons chives chopped fresh

Instructions

    Cup of Yum
  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Place cauliflower, leeks, onion, celery and garlic into a 6-qt slow cooker. Stir in chicken broth, thyme, bay leaf and 2 cups water; season with salt and pepper, to taste.
  3. Cover and cook on low heat for 3-4 hours, or until vegetables are tender. Remove bay leaf'; puree with an immersion blender.
  4. Stir in cheese and half and half.
  5. Serve immediately, garnished with additional cheese, bacon and chives, if desired.

Notes

  • *Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.