When I was in high school students were given 30 minutes to eat lunch every day. Starting senior year we were allowed to leave campus during that time, to do what whatever it is that seniors do, so long as we were back before the next period started.
Sweet, sweet freedom!
Except it always took 5 minutes to round everybody up then another 5 to argue over who had to sacrifice their parking spot. This meant that by the time my friends and I arrived at our dining destination we’d have 10 minutes to scarf our food before having to turn around and come back. Usually we sped over to nearby Panera for a quick and satisfying You Pick 2. #IYKYK.
Watch How to Make It!
Their creamy Baked Potato Soup and Caesar Salad was my usual order and, recently reminiscing about the soup, I decided to create an updated, non-teenage-metabolism version of it using one of my favorite potato swap outs: grated cauliflower. Boom – Bacon-Cheddar Cauliflower Chowder was born!
Bacon-Cheddar Cauliflower Chowder is a low-carb version of Baked Potato Soup. Less carbs, ALL that rich and creamy flavor. You won’t miss the spuds for a second!
Clocking in at 265 calories, with 7 grams of carbs and 15 grams of protein per serving (per Livestrong’s Recipe Calculator Tool) I could not be more pumped about this chowder. You will LOVE it!
Start by chopping 1 celery stalk and 2 garlic cloves. I used my food processor for all the prep work in this recipe so, instead of repeating myself 100 times, just know that you can hand chop/use a box or flat grater for everything you see below.
Remove the celery and garlic to a plate or bowl then fit the processor with a grating blade and grate 1/2 head of cauliflower, to equal 4 cups grated cauliflower.
Again, a box or flat grater will do the job just fine if you don’t have a food processor.
Next grate 2-1/2 cups sharp cheddar cheese to be used in both the chowder and as a garnish. I recommend grating cheese fresh for things like soups and chowders, as the pre-grated stuff is coated in, well, stuff, that makes it not melt as well as fresh.
Next chop 8 strips center-cut bacon, to be used in both the chowder and as a garnish.
Ok, prep work’s done. Time to cook!
Heat a large soup pot over medium heat then add the chopped bacon and let it cook low and slow until it’s nice and crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot.
Next add the chopped celery and garlic, season with salt and pepper, and then saute until the celery is tender, 4-5 minutes.
Add the grated cauliflower to the pot plus 1 teaspoon onion powder and 2 Tablespoons water then season with more salt and pepper and place a lid on top. Steam the cauliflower until tender, 5-7 minutes, stirring every so often.
Once the cauliflower is tender, add 1-3/4 cup chicken broth and 2 cups 2% milk.
Also throw in a dash (or 3, or 30) of your favorite hot sauce. This will give the chowder a fabulous flavor and pretty orange color.
Almost done! Bring the chowder up to a boil then slowly drizzle in 2 Tablespoons gluten-free or all-purpose flour whisked with 1/4 cup chicken broth while stirring constantly.
The flour will make the chowder lusciously thick and wonderful in just a couple of minutes.
Finally, turn off the heat then stir in 2 cups shredded cheddar cheese until smooth, and then stir in half the cooked bacon. Taste then add more salt, pepper, and/or hot sauce if necessary.
Ladle the cauliflower chowder into bowls then top with remaining shredded cheese and cooked bacon. I am so jazzed over this recipe! I mean of course grated cauliflower isn’t going to have the same, super-smooth mouth feel as cooked potatoes, but it is DARN close. Thick, creamy, cheesy perfection – enjoy!
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Bacon-Cheddar Cauliflower Chowder
Description
Bacon-Cheddar Cauliflower Chowder is a low-carb alternative to Baked Potato Soup. Thick, creamy, gluten free, and absolutely luscious!
Ingredients
- 8 slices center-cut bacon, chopped and divided
- 1/2 small onion, chopped OR 1 teaspoon onion powder
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- salt & pepper
- 4 cups shredded or grated cauliflower (1/2 large head)
- 2 Tablespoons water
- 2 Tablespoons gluten-free or all-purpose flour
- 2 cups chicken broth, divided
- 2 cups 2% milk
- 3-4 dashes hot sauce (or more or less)
- 2-1/2 cups (12oz) shredded sharp cheddar cheese, divided
- 2 green onions, chopped (optional)
Directions
- Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
- Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
- Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
- Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese a little at a time until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
Notes
- Serves 8, 265 calories, 7 grams of carbs, and 15 grams of protein per serving
- Use a food processor's chopping and grating blades to make prepping veggies and cheese a breeze!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Katie 09.26.2012
I just have to say that I always love your pictures, but today I LOVE your pictures. Now that fall is officially here and it is cooling off a little here in Nebraska we will be able to eat soup without sweating. I made a soup almost exactly like this last week except I added a few baby potatoes and added in some smoked salmon along with the bacon. My kids (5 and 6) especially loved it. Keep the yummy soup recipe and beautiful pictures coming!
Amanda @ Once Upon a Recipe 09.26.2012
Now I REALLY need to try this grated cauliflower thing! Looks luscious!
Cher 09.26.2012
I wonder if I could trick my husband into thinking this was Baked Potato Soup ;) Either way – looks delicious!
Meghan @ After the Ivy League 09.26.2012
A little jealous that you got to eat outside the cafeteria senior year! Our high school never let us do that :( This looks like a great recipe to lighten up the panera bread soup, I’m keeping this for a rainy day!
Dannii @ Hungry Healthy Happy 09.26.2012
You had me at bacon ;)
Villy @ For the love of Feeding 09.26.2012
I go crazy for baked potato soup, but the photos have totally convinced me to try this alternative!! I anyway like cauliflower! :)
Kutya Run the World 09.26.2012
Looks very delicious :-) yum yum. :-)
LJ 09.26.2012
Seriously can’t WAIT to try this soup! I may use a more Atkins-type approach, using half-n-half to cut a few more carbs. I do this with a cream of broccoli recipe, simmering a little while allows me to cut out the flour. Still, LOVE your recipe and I am sure my hub will as well. Thanks so much! Pinning!
Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate 09.25.2012
I love how vibrant this soup is! And I love that its got cauliflower in it. Its one of my favorite fiber-rich veggies and I bet it works wonders in dishes like this.
Hillary 09.25.2012
One more reason to be SO thankful for the new food processor my hubs surprised me with this past weekend :) I’ve also never been so excited about cauliflower!
Kim@hungryhealthygirl 09.25.2012
How creative using the cauliflower for potatoes in soup…love that. It looks so creamy and decadent!! I think a must make for Fall!
Kristen 09.25.2012
This is a must try! Looking forward to beating the cold days ahead with a steaming bowl of comfy soup.
Lindsey 09.25.2012
Yum! Can’t wait to make this!
Blog is the New Black 09.25.2012
I want to kiss you! LOVE this recipe idea! :)
Tubbins 06.17.2014
Wow dinner and a show!!!
Katie @ Blonde Ambition 09.25.2012
Everyone’s all stoked on pumpkin and squash for this time of year… I am getting super excited about cauliflower and brussels sprouts! What’s wrong with me? They’re like every kids least favorite veggie! This soup sounds sooooo good.
Iowa Girl Eats 09.26.2012
B-sprouts are one of my very favorite foods ever, so I’m right there with you, girl! ;)
Lori H 09.25.2012
Thanks for sharing this recipe. My husband is diabetic so we are always counting carbs!
Tracy 09.25.2012
Either I’m just really hungry, or this has to be one of your best food posts ever!!! From the moment I saw bacon, I was moved by it, AND the pics are great!
Lauren 09.25.2012
Okay I have a very random question for you…Are you using photo shop for your text edits on your pics. They are gorgeous! I spent over an hour trying to do text overlays in photoshop today and failed miserably. I think I need to take a class just for the basics because PS is a whole new language. Anyways, just wanted to let you know how beautiful your work is lady! ;)
Iowa Girl Eats 09.26.2012
I do! I know – it is so overwhelming at first. I learned everything I know by googling tutorials – let me know if there’s anything specific I can help you out with!
Nicole 02.20.2014
This might be a really dumb question but can you freeze it? Either that or I could just cut the recipe in half
Kristin 02.20.2014
I’ve never tried freezing it so I can’t say for sure, but you could definitely halve the recipe!
Gravel Naperville 09.25.2012
Cauliflower is becoming one of my most versatile things in my kitchen these days!
Ally's Sweet & Savory Eats 09.25.2012
I’ve been seeing cauliflower in soup everywhere lately – putting on my list to try!