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

Ingredients

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

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.