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 @ running4cupcakes 09.30.2012
That looks delicious… Perfect for an upcoming fall Sunday when the Packers are playing! Also, just have to tell you how beautiful your pictures are! What program do you use to edit and add text?
Iowa Girl Eats 09.30.2012
Thank you! I use Photoshop to add the text!
Tiffany 09.28.2012
Made this last night, so so so fabulous. Thanks for another amazing recipe!
Brisa 09.28.2012
I just made this and it was super yummy!! I am definitely making it again! My family has already requested that it becomes a weekly meal!
Lynn 09.27.2012
Just made this for supper LOVED it!! Was also a hit with my 10 month old – her first intro to bacon too – :).
Thanks!!!!
Adrienne @ Midwestern Belle 09.27.2012
This looks AMAZING and I can’t wait to give it a try!
Amy 09.27.2012
I was wondering if this reheats wells? I really want to make it, but I’m the only one in my family who will eat it.
Iowa Girl Eats 09.30.2012
Yep, it reheated just fine!
Sarah 09.27.2012
Thank you for this recipe! I made it last night and it was delicious. Was also pretty quick and easy to make, I had dinner on the table in about an hour. I’m relatively new to your blog and love it :)
Karen @ Runner Girl Eats 09.27.2012
I can not wait to make this for Sunday night football! Such a great alternative to the heavy baked potato soup. Thanks!
Donna 09.26.2012
My family doesn’t like cauliflower. If I switch back to potatoes are portions the same?
Iowa Girl Eats 09.30.2012
You can probably omit the flour if you are making it with potatoes. Just use a potato masher to mash some of the cooked potatoes to create a thicker consistency!
Amy 09.26.2012
Just made this and it is amazing!! Thank you so much! Glad I made a double batch. :)
Anna 09.26.2012
I love potato soup so I’ll have to admit I’m skeptical but I’ll have go give this a try. Your pictures make it look delicious. Keeping in line with your FALL theme I have a question. I have some Butternut Squash pasta we got at the Farmers Market. Any ideas for what kind of sauce I should use or what to cook it with?
Thanks!
Iowa Girl Eats 09.26.2012
This is one of Ben’s and my favorite recipes of all time. It takes a little effort, but it SO WORTH IT! https://iowagirleats.com/2009/11/05/pan-fried-butternut-squash-ravioli-with-walnut-butter-sauce-and-bacon/
Kim @ Raising The Barre 09.26.2012
This sounds soooo good, especially for fall/winter! I haven’t tried subbing cauliflower for anything yet (like pizza crust or potatoes) but I will definitely try this. I LOVE SOUP.
Mandy 09.26.2012
I have just discovered how good cauliflower can be, so I’m super excited to try this! Thanks!
Trisha 09.26.2012
Hmmm, I can see making this soup while my hubby isn’t looking & tricking him into thinking it’s the real deal. ;)
Even though we only had Subway & Culver’s to choose from, I was always super bummed that we didn’t have open campus.
Julie Ryan 09.26.2012
Thank you! I have everything I need in the house to make this tonight!!
Noelle 09.26.2012
I’m a weirdo that doesn’t like potatoes in soup (it’s a texture thing), so this recipe is now on my must-try list. Now I can see what all the fuss about baked potato soup is! :)
BTW–did you hear about the global bacon shortage? I…can’t…there are just no words.
Meal Planning « Our Twin Boys 09.26.2012
[…] Cauliflower Chowder without the Bacon –Â https://iowagirleats.com/2012/09/25/bacon-cheddar-cauliflower-chowder-a-low-carb-alternative-to-baked… […]
Ashley @ Coffee Cake and Cardio 09.26.2012
A-Mazing!! Now I have too many recipes of yours to try.
Erin @ The Spiffy Cookie 09.26.2012
I adore potato soup, but it’s nice to know there are healthier alternatives
Chelsea @ Chelsea Eats Treats 09.26.2012
Yummmm I will totally be making this!! I also love “ricing” cauliflower and have a great recipe for cauliflower “fried rice” on my blog here: Try it out!!
Iowa Girl Eats 09.26.2012
Umm – YUM! Love that orange chicken on top!!