Bacon-Cheddar Cauliflower Chowder

This oven roasted cauliflower soup recipe is a hearty and healthy alternative to the traditional potato chowder. It’s made with bacon, cheddar cheese, onions, garlic, chicken broth and heavy cream for an extra creamy texture. It’s sure to become a new favorite!
Get the full recipe here:

prep: 10 mins cook: 25 mins total: 35 mins Servings: 8 Yield: 8 servings


2 tablespoons flour

5 cups finely chopped cauliflower

1 stalk celery, finely chopped

8 strips bacon

2 cups chicken broth, divided

2 tablespoons water

salt and ground black pepper to taste

1 teaspoon onion powder

2 tablespoons minced fresh garlic

3 dashes hot sauce, or to taste (Optional)

2 cups milk

2 cups shredded sharp Cheddar cheese


Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.

Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.

Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.

Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.

Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.

Nutrition Facts:

Per Serving: 252 calories; protein 16g; carbohydrates 9.6g; fat 16.8g; cholesterol 52.8mg; sodium 796.4mg.

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