Easy Cauliflower Chowder
Even though we’ve had a very mild winter here in Utah, the occasional cold weather has had me hankering after a nice filling soup. And since I try and steer clear of potatoes these days (a very difficult feat!), I find that very little hits the spot like this yummy Cauliflower Chowder. It’s such a creamy, savory dish that fills me up every time and makes me feel warm all the way down to my toes.
The kids seem to like it, too. Dan is especially fond of it, even picking out chunks of sweet carrot from my bowl when he thinks I’m not looking. Dex has always been the pickier child, so he won’t eat any of the vegetables, but he loves to sip the broth. I also find that it tastes even better when reheated. Day three or four in the fridge (if it lasts that long) can often be my favorite time to eat it!
Here’s what you’ll need.
- 4 slices bacon, diced
- 2 Tbsp unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- ¼ C all-purpose flour
- 4 C chicken broth
- 1 C milk
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- Salt and pepper to taste
- 2 Tbsp chopped fresh parsley leaves
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 and set aside.
Next, 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 tender, about 3-4 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened about 3-4 minutes.
Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes. Remove bay leaf and then season with salt and pepper to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with bacon and parsley if desired.
What an amazing soup this is. I hope you enjoy!
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.
