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!
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
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.
Health Facts 04.21.2016
[…] iowagirleats.com […]
Lisa G. 04.06.2016
My whole family loves this soup and my daughter hates soup. Not this one its a must try. Thanks
BZ 04.03.2016
I just made this today – I pretty much followed the recipe, but I did substitute ham (which I had leftover and was trying to use up) instead of the bacon. The soup really was GREAT, and I am sure that I will be making it again. I just found my daughter in the kitchen eating the cold soup that was left over from lunch right out of the pot, and she said “this is really great!” – so even cold it still tastes really good apparently. Thanks for sharing!
Kristin 04.04.2016
Haha, that is awesome!! Thank for the feedback!
27 Reasons Cauliflower Deserves Your Love And Loyalty | awesome viral content 03.22.2016
[…] iowagirleats.com […]
Dianna 03.13.2016
I made your chowder last night & lierally after every mouthful was an ummmmmmm heard. Thank you for this fabulously healthy recipe!
Kristin 03.13.2016
I’m so glad you loved it, Dianna!!
The Supper Files 03.12.2016
[…] One of my new favorite cauliflower recipes is this Bacon Cheddar Cauliflower soup, adapted for a vegetarian diet from Iowa Girl Eats. […]
27 Reasons Cauliflower Deserves Your Love And Loyalty – OMG It Went Viral 03.06.2016
[…] iowagirleats.com […]
Food Processor Dinner Recipes - Delicious and Easy to Make! 02.21.2016
[…] Bacon-Cheddar Cauliflower Chowder (A Low-Carb Alternative to Baked Potato Soup!) – “Thick and decadent, Panera’s creamy Baked Potato Soup with bacon was my favorite (what with it not being a chalupa or platter of cheese fries and all!) Perfect for the fall and winter, I decided to create an updated, non-teenage metabolism version of the soup using one of my favorite potato swap outs – grated cauliflower (but kept the bacon, of course!)”- Iowa Girl Eats […]
Replace Your carbs with Cauliflower 02.15.2016
[…] iowagirleats.com […]
Anita 02.07.2016
I read through a BUNCH of comments to see if people enjoyed the taste and all I could find was people commenting on, can’t wait to make it, looks delicious…. Well, I have to say, I absolutely do not cook! That’s what I keep my husband around for lol. I decided to cook today and I want to say, that was the BEST soup I have eaten well, ummm, ever!! Great job! Loved it! Thank you!!
Kristin 02.08.2016
Wohoo! Thanks so much for the feedback, Anita!
 What To Cook For Dinner Tonight | Homemade Recipes 02.03.2016
[…] 8. Bacon-Cheddar Cauliflower Chowder […]
23 Ways Use Cauliflower To Make Incredible Tasting Low Carb Atkins Dishes 02.03.2016
[…] iowagirleats.com […]
Josh 02.03.2016
Tried the chowder the other night – my wife and I loved it! I love that you have the carbs and calories per serving right on the recipe, but I was wondering exactly what do you consider a serving? One cup? Two cups? Thanks!
October Challenge - Chaos 2 Peace 02.02.2016
[…] Bacon-Cheddar Cauliflower Soup by Iowa Girl Eats […]
Gina marie 01.04.2016
I didn’t read thru all of the comments but are you able to substitute cream or soy milk for the 2%milk?
Kristin 01.04.2016
I haven’t tried soy milk, but cream would work just fine!
27 Low-Carb Dinners That Are Actually Delicious – American Times 12.16.2015
[…] iowagirleats.com […]
Food Recipies | Health For Everyone 11.16.2015
[…] iowagirleats.com […]
Jennette 11.13.2015
I love soup and this looks so delicious. It’s fun how creative cooks are getting with cauliflower. Thanks for sharing!
Amanda 11.10.2015
I used almond flour, and actually liked the grit it added. This is a perfect base to add so many variations! Thank you.
chau 10.31.2015
can you make more low carb recipes? would be better if they are gluten free low carb? i love cauliflower and will definitely try this gem thanks!