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.
Heather 01.27.2014
I was wondering about the carb count..nutrition facts please?
Jessica lagar mat | Westling Family 01.26.2014
[…] kväll prövade vi Cauliflower Chowder – som var menad som ett alternative till potatis-soppa – och medans den var god, tänker jag […]
Cathy 01.17.2014
I JUST made this and OMG – how do you not eat the entire pot in one sitting! This is REALLY good :) I gotta share some with my babysitter and the neighbors otherwise I will eat the whole pot. Thank you!
Bacon-cheddar cauliflower chowder | thefoodchain 01.15.2014
[…] Recipe courtesy of Iowa Girl Eats Serves 8 […]
Althea 01.10.2014
Hi,
How many fat grams in this chowder? I didn’t see fat grams listed. Thank you so much. This chowder looks so good and I will try after I make sure on fat grams. Great site!
Thank you, Althea
27 Reasons Cauliflower Deserves Your Love And Loyalty - zdouf! 01.10.2014
[…] iowagirleats.com […]
27 Reasons Cauliflower Deserves Your Love And Loyalty | GossipViews.com 01.09.2014
[…] iowagirleats.com […]
Fitness Friday and #Elf4Health | 12.06.2013
[…] this is a deliciously light version of the classic potato […]
Loaded Baked “Potato” Soup | Eat Clean Live Long 11.22.2013
[…] Original recipe from Iowa Girl Eats. […]
Alyssa Bencivenga 11.22.2013
My boyfriend made this for me last night… it was AMAZING! I am very happy to have stumbled on your blog via pinterest. Much love from California all the way to Iowa :)
Kris McKinney 11.13.2013
I made the soup today, told
My kids it was baked potatoe soup. They had seconds. It was very tasty. Thank you for the recipe.
Debbie 11.12.2013
Thanks for the recipe! I followed it almost to a T, but used fat free half and half instead of milk. I also used gluten free flour as the thickener, but think next time I will use cornstarch. I doubled the salt, pepper and hot sauce to give it more flavor. Hubby really liked it and suggested using chorizo (sausage) instead of bacon next time! Thanks!
Camille 11.12.2013
Found you on Pinterest. I tried this recipe last night, and I’m glad I did. It’s a great alternative to potato soup!! Thanks for sharing.
Weekly Roundup: 10/27/13-11/03/13 – My Existential Archive 11.03.2013
[…] after a long day day of work or trying to figure out what to eat for every meal. Last week I made bacon cheddar cauliflower chowder soup. I followed the recipe almost exactly, or at least to my ability (since, to be real, I’m […]
Tami A 10.28.2013
Got the link from a sister in Ohio – but wondered if skim milk would do?
Iowa Girl Eats 10.28.2013
I think it would be ok!
Spatoola - Thursday Things 10.24.2013
[…] It has gotten cold quickly here. Like freezing temperatures and snow cold. I love soup and can eat it all year long, but this weather makes me really want soup. This low-carb version of loaded baked potato soup looks amazing. One of my favorite healthy swaps is making mashed cauliflower instead of mashed potatoes. Â How did I not think of this??? […]
15 Fall Soup Recipes | Iowa Girl Eats 10.21.2013
[…] love how grated cauliflower mimics potato in Low-Carb Bacon-Cheddar Cauliflower Chowder. This soup is super thick, creamy, and luxurious. and is a lower-carb alternative to Baked Potato […]
Trende 10.05.2013
I loved this soup! I tweaked the recipe three ways:
1) Roast the florets on a cookie sheet for about 10 minutes at 500 degrees. It brings out the flavor like crazy!
2) I used Unsweetened Almond Milk instead of 2%. Use a bit less.
3) I substituted soy cheddar cheese for regular cheddar. I used just 1 cup instead of 2 and it tastes great.
This soup is so healthy and so filling! Thanks Kristen!
{Low Carb} Cheesy Bacon Cauliflower Chowder | Real Housemoms 10.02.2013
[…] recipe from Iowa Girl Eats […]
Joni 09.25.2013
I am so going to try this but before I do I have a question… on the serving size. what is it? a cup a cup and a half per serving? please let me know. I want to put it in individual containers per seving size for easy quick lunches and dinners… thank you