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.
Bacon Cauliflower Chowder—how To Make This Delicious Low-carb Soup - WELCOME TO DR ADAS BLOG 12.04.2018
[…] Iowa Girl Eats […]
25 Insanely Delicious Keto Recipes-Southern Comfort Food With A Low Carb Twist For Weight Loss - Word To Your Mother 11.30.2018
[…] Bacon Cheddar Cauliflower Chowder […]
Arielle 10.29.2018
Omg. I got hungry just reading this. I love loaded potato soup but have been searching for a low carb option. Can’t wait to this recipe this week.
BACON-CHEDDAR CAULIFLOWER CHOWDER (A Low-Carb Alternative to Baked Potato Soup) … – Day Diet Plan 10.22.2018
[…] BACON-CHEDDAR CAULIFLOWER CHOWDER (A Low-Carb Alternative to Baked Potato Soup) *Large soup pot. iowagirleats.com/… […]
L4a 10.21.2018
Just made this last night and it was good, but not quite as I expected. The cauliflower grains remained in the soup, is this normal? I expected it to be a ticker richer soup, mine was a bit thin with tiny chucks of cauliflower that stuck together?
Melissa C A 10.20.2018
I just made this and it was delicious. The only thing I did differently was blend the soup in my ninja before adding the cheese to make it smoother. The recipe is DELICIOUS!
SouthernGirl 10.16.2018
This was great! I have tried other recipes, but this one is my fave. I cooked the cauliflower in a little chicken broth instead of water, for the milk, I used 1 cup half and half and 1 cup chicken broth ( its what I had on hand), I used tapioca starch to thicken. I will make a double batch next time :) PS- Trader Joes Uncured Apple-wood Smoked Bacon is fabulous in this!
Kristin 10.16.2018
I’m so glad to hear it, and thanks for that delicious sounding bacon rec!!
Kathleen 10.03.2018
This could be the best soup I’ve ever had!! Played around with the ingredients though…used coconut flour instead of almond flour and heavy whipping cream instead of milk, both substitutes in less quantity than the recipe called for (I measure to taste). Results were delicious!!
Regina 09.30.2018
Can I substitute the flour for coconut flour?
This Cauliflower Chowder Recipe Is Perfect For Crisp Fall Nights – VGI Fun 09.27.2018
[…] tasty recipe from Iowa Girl Eats will make cheese lovers swoon! It features grated cauliflower (you could also substitute riced […]
This Cauliflower Chowder Recipe Is Perfect For Cozy Fall Nights - WELCOME TO DR ADAS BLOG 09.27.2018
[…] tasty recipe from Iowa Girl Eats will make cheese lovers swoon! It features grated cauliflower (you could also substitute riced […]
Jeanna 09.18.2018
It was worth waiting for! Absolutely delicious! So easy using the food processor. I try to do low carb as much as possible, so will try a keto thickening agent next time instead of flour. Definitely a keeper!!!
Jamie Mayeux 08.28.2018
This looks divine and I’m definitely putting on this weeks meal plan. Quick question, does this freeze well for later? If not, I may need to half the recipe. :-)
12 incredibly delicious winter soups from around the world - Health tips : Fitness, Nutrition, Tools, News, Health Magazine | Health 07.30.2018
[…] © iowagirleats […]
12 incredibly delicious winter soups from around the world - Scooptale 06.29.2018
[…] © iowagirleats […]
Jess 06.09.2018
Hello! This looks so good. I’m on Whole30 and was planning to sub the milk for some unsweetened almond milk, but do you think this would be good sans cheese? Or so you know any substitutes I could use?
30 Day Low Carb Meal Plan Including Recipes | Your Lifestyle Options 06.07.2018
[…] Bacon-Cheddar Cauliflower Chowder from […]
Tabitha 04.17.2018
I like your concept here but this is not low carb. Flour has carbs and milk has LOTS of carbs. Maybe calling it something else besides low carb would be fine.
Michelle 03.19.2019
I agree. I substitute half and half and don’t use the flour. I just more cauliflower to thicken it.
Kimberly 03.23.2018
Excellent
Jlandry 03.06.2018
Made this last Friday! It sounded so good I doubled the recipe. Don’t regret it one bit by Sunday there was one bowl left! Thank you for sharing!!!!
Kristin 03.06.2018
Oh I’m so glad to hear it! Thanks so much for your feedback, and star rating! :)