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.
Lisa O'Hara 11.21.2014
My husband and I both LOVED this recipe. I used cream instead of 2% milk and added a little mozzarella cheese. But, OMG! The first day it’s great, the 2nd and 3rd it’s fantastic. It smells and tastes just like baked potato soup. Thank you for such a great recipe that is low carb. I posted the link on FB and gave you your credit – Iowa Girl! Thank you!!
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Jennifer 11.16.2014
I love this! Sounds amazing. Can you tell me how much is in a serving (from your calorie and carb number listing)? Is it 1 cup, or…?
Jessica Nelson 11.12.2014
I just have to say that this is one of THE BEST soup recipes I have ever made – low-carb or not. Definitely getting into major rotation on my schedule. Thank you so much for sharing!
Kristin 11.12.2014
So glad to hear, Jessica!
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[…] 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 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 Source: https://iowagirleats.com/2012/09/25/bacon-cheddar-cauliflower-chowder-a-low-carb-alternative-to-baked…. […]
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[…] Serves: 5-6 servings Preparation + Cooking time: 50 minutes Meal Type: paleo / Low Carb High Fat Source: http://www.iowagirleats.com […]
Charlene 10.27.2014
Delicious! Time consuming for me though. But it’s worth it for sure!
Karen Merritt 10.22.2014
I just made this…literally eating it right now and it’s fabulous! I made it keto-friendly by omitting the flour and pureeing the batch in my Vitamix and by using heavy cream instead of milk. Other than that, prepared exactly as directed. Thanks for a wonderful recipe! My husband who is a non-believer in “makeover” recipes had no idea it isn’t potato soup and was made with cauliflower.
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[…] 7. Bacon Cheddar Cauliflower Chowder A great dish for a cold evening when you want to get cozy, this lightened-up version of baked potato soup turns grated cauliflower into a thick, stick-to-your-ribs broth that’s sprinkled with bacon, cheddar, and green onions. You’ll never reach for the canned stuff again. […]
Heidi 10.14.2014
Family loved this tonight!! My husband, a Southern guy who is a meat and potatoes guy, said that the consistency reminded him of grits, which to him is a good thing. Thank you!
Elizabeth 10.08.2014
Hey, I went and typed the ingredients into sparkpeople and the calories totaled were 491 per serving (8 servings) and that’s with only 3 slices of bacon. You may want to double check this.
Susan 10.07.2014
If you actually want this recipe to be low carb you have to ditch the milk and the flour.
The definition of true low carb is: no sugar, no flour, no bread, no pasta, no potatoes, no starch :)
SO I’d suggest putting in half the cauli, when soft use a stick blender to whirr it up – making the soup thick without using flour, mmmm
then use 1 cup cream in place of the 2% milk. Can add more chicken stock if you want it thinner.
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Bianca 09.30.2014
I’ve made this three times and I’m making it again tonight! Definitely my favorite low carb meal.
I’m actually going to try using Turkey bacon instead since it was half the price of regular bacon.. hopefully it’s just as delicious~
Thanks for the awesome recipe, before this I never would have touched cauliflower.
Shalee 09.29.2014
I love this chowder it has become a staple in my house! Thanks for the fantastic dinners!
Joy 09.23.2014
Thank you for this recipe!! It is amazing!! I replaced the milk with heavy whipping cream and the flour with coconut flour to lower the carb count even further (although I probably could have skipped the flour altogether with the extra thickness from the cream). I also used frozen Cauliflower to make it easier. Yum yum yum!