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Cauliflower Chowder

Cauliflower Chowder

Indulge in a bowl of comfort with our Creamy Cauliflower Chowder. This hearty and wholesome soup is a delightful blend of roasted cauliflower, tender onions, and savory herbs, all simmered in a velvety, creamy base. Topped with crispy bacon bits and fresh parsley, it's the perfect harmony of flavors and textures. Dive into a bowl of warmth and satisfaction with every spoonful of our Cauliflower Chowder.



·       4 slices bacondiced

·       2 tablespoons unsalted butter

·       3 cloves garlicminced

·       1 oniondiced

·       2 celery ribsdiced

·       1 head cauliflowerroughly chopped

·       1 bay leaf

·       ¼ cup all-purpose flour

·       4 cups chicken broth

·       1 cup 2% milk

·       Kosher salt and freshly ground black pepperto taste

·       2 tablespoons chopped fresh parsley leaves


·       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, reserving 1 tablespoon excess fat in the stockpot.

·       Melt butter in the stockpot. Add garlic, onion 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 4-5 minutes.

·       Whisk in flour until lightly browned, about 1 minute.

·       Stir in chicken broth and milk, and cook, stirring frequently, until slightly thickened, about 3-4 minutes.

·       Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste.

·       Puree with an immersion blender until desired consistency is reached.

·       Serve immediately, garnished with bacon and parsley, if desired.