Cauliflower Chowder

How about a rich, creamy, low carb Cauliflower Chowder to cozy up with on those fall evenings?


  • 4 -6 slices bacon, diced
  • 2 tablespoons unsalted, grass-fed butter
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/4 cup AP flour or gluten free flour  (almond flour is an option too)
  • 4 cups chicken broth
  • 1/2 cup heavy cream or coconut milk
  • 1 head cauliflower, roughly chopped
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons of chives or green onions,  chopped
  • Sharp shredded cheddar. My favorite is Tillamook


  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; set aside.
  2. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
  3. Whisk in flour. Gradually whisk in chicken broth and cream, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
  4. Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more broth. Too thin? Add more cream as needed until desired consistency is reached.
  5. Serve immediately, garnished with bacon, chives and parsley, and sharp cheddar.



Recipe adapted from Damn Delicious

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