Cauliflower and Bacon Chowder

Cauliflower and Bacon Chowder Recipe

Cauliflower and Bacon Chowder


  • 6 slices bacon, chopped
  • 1 large cauliflower, chopped into florets
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 cup shredded cheddar cheese
  • Green onions, sliced (for garnish)
  • Sour cream (optional, for serving)


Cook Bacon:

  1. Cook Bacon:
    • In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon with a slotted spoon and set it aside for later.

Sauté Vegetables:

  1. Sauté Onion and Garlic:
    • In the same pot with bacon grease, sauté the finely chopped onion until it becomes translucent. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
  2. Add Carrots and Celery:
    • Add the diced carrots and celery to the pot. Sauté for about 5 minutes until the vegetables begin to soften.

Cook Cauliflower:

  1. Add Cauliflower:
    • Add the cauliflower florets to the pot. Stir to combine with the sautéed vegetables.
  2. Pour Chicken Broth:
    • Pour in the chicken broth to cover the vegetables. Add dried thyme and the bay leaf. Bring the mixture to a simmer.

Simmer and Blend:

  1. Simmer Chowder:
    • Allow the chowder to simmer for about 15-20 minutes or until the cauliflower is tender.
  2. Blend Soup (Optional):
    • For a creamier consistency, use an immersion blender to partially blend the soup. You can also transfer a portion to a blender, blend until smooth, and return it to the pot.

Add Cream and Season:

  1. Pour Heavy Cream:
    • Pour in the heavy cream, stirring continuously. Simmer for an additional 5-10 minutes.
  2. Season with Salt and Pepper:
    • Season the cauliflower and bacon chowder with salt and black pepper to taste.

Finish and Garnish:

  1. Add Shredded Cheese and Bacon:
    • Stir in the shredded cheddar cheese until melted. Add the cooked bacon back into the chowder, reserving some for garnish.
  2. Garnish and Serve Hot:
    • Garnish each serving with sliced green onions and, if desired, a dollop of sour cream. Serve hot and enjoy!


  • Vegetarian Option: Omit the bacon for a vegetarian version and use vegetable broth instead of chicken broth.
  • Customize Toppings: Consider adding extra toppings like chopped fresh parsley, croutons, or a drizzle of hot sauce for added flavor.

This Cauliflower and Bacon Chowder is a hearty and flavorful soup that’s perfect for a comforting meal. The combination of cauliflower, bacon, and creamy goodness creates a delicious chowder that will warm you up on chilly days.

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