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Cauliflower Chowder Recipe

As the weather starts to cool off, soups become an easy option to fill hungry bellies. They are healthy, can be cooked ahead of time, and then eaten or frozen. You’ll love the flexibility of being able to eat them as a main or an appetizer.

Cauliflower chowder will satisfy your family and leave you with a smile knowing how healthy it is! This creamy chowder will surprise you with its substance and it won’t take you ages to prepare.

Serving size: 6-8 (varies depending on desired consistency)


You will need:

  • One head of cauliflower – roughly chopped
  •  7-10 strips of bacon – cooked until crispy
  • 3 carrots – cut into small pieces
  • 4 stalks of celery – cut into small pieces
  • ½ of a sweet onion – cut into small pieces
  • 5 cloves of garlic – minced
  • 2 bay leaves
  • 2 TBS of salted butter
  • 6 cups of chicken broth
  • ¼ cup of all-purpose flour
  • 2 TBS fresh parsley -chopped
  • Salt and pepper to taste
  • 1 ½ cups of 2% milk


Step 1: Cook bacon in a saucepan and set aside on a paper towel to drain grease. You won’t need the pan again and will use the bacon just before serving.

Step 2: In a large pot, warm butter on low heat, adding the garlic and onions. Before the garlic begins to brown add cut celery, carrots, and bay leaves. After 5 minutes add in cauliflower and cook until almost crispy (approximately another 5 minutes). You can leave the lid off during this step.

Step 3: Slowly add in flour, whisking for 1 minute. Once it begins to brown, slowly add in chicken broth and milk – constantly stirring. Keep mixing until slightly thickened, about 4 minutes. Be careful not to let the flower burn, use your judgment if 1 minute is too long or not long enough.

Step 4: Bring mixture to a boil and then lower heat to allow your soup to simmer for approximately 15 minutes – stirring occasionally. Add salt and pepper during this process, intermittently tasting until it’s perfect for you. During this time, if the soup goes beyond your desired thickness, add milk and chicken broth to thin it out.

Step 5: Once cauliflower becomes tender and the desired consistency has been reached, use a food processor, mixer or blender to make the soup creamy. (If you like a chunky soup, you can skip this step, but trust me; it really takes the dish to the next level!)

Step 6: Remove bay leaves and then use the chopped parsley and bacon pieces to garnish your chowder. Serve immediately and enjoy! After the meal, refrigerate or freeze any leftovers (in an airtight container) to enjoy again another day.

Healthy alternative

If you’re looking to lower the sodium and calorie count for this creamy chowder then here are some alternatives to help make it healthier:

  • Turkey bacon instead of any cured bacon
  • Fat-free milk instead of 2%
  • Use unsalted butter
  • Use low sodium chicken broth

I would love to hear how you liked this recipe in our comments below!