Bacon-Cheddar Cauliflower Chowder

I love Cauliflower. This Bacon-Cheddar Cauliflower Chowder is thick and creamy, and a low-carb alternative to Baked Potato Soup!

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Bacon Cheddar Cauliflower Chowder
I love Cauliflower. This Bacon-Cheddar Cauliflower Chowder is thick and creamy, and a low-carb alternative to Baked Potato Soup!
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1956 calories
72 g
407 g
130 g
129 g
74 g
1900 g
5005 g
38 g
0 g
47 g
Nutrition Facts
Serving Size
1900g
Servings
8
Amount Per Serving
Calories 1956
Calories from Fat 1153
% Daily Value *
Total Fat 130g
200%
Saturated Fat 74g
372%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 41g
Cholesterol 407mg
136%
Sodium 5005mg
209%
Total Carbohydrates 72g
24%
Dietary Fiber 11g
45%
Sugars 38g
Protein 129g
Vitamin A
85%
Vitamin C
370%
Calcium
282%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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What you need
  1. 8 slices center-cut bacon, chopped (half used for garnish)
  2. 1/2 small onion, chopped OR 1 teaspoon onion powder
  3. 1 celery stalk, chopped
  4. 2 garlic cloves, minced
  5. salt & pepper
  6. 4 cups shredded or grated cauliflower (1/2 large head)
  7. 2 Tablespoons water
  8. 2 Tablespoons flour
  9. 2 cups chicken broth, divided
  10. 2 cups 2% milk
  11. 3-4 dashes hot sauce (or more or less)
  12. 2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
  13. 2 green onions, chopped (optional)
What you do
  1. Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
  2. Saute bacon in a large soup pot over medium heat until crisp.
  3. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot.
  4. 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.
  5. Add cauliflower and onion powder (if using) to the pot then stir to combine.
  6. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes.
  7. Add remaining chicken broth and milk then turn up heat and bring to a boil.
  8. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened.
  9. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon.
  10. Taste and adjust salt, pepper, and/or hot sauce if necessary.
  11. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
Adapted from Iowa Girl Eats
Beta Nutrition
calories
1956
fat
130g
protein
129g
carbs
72g
Full Info.
Adapted from Iowa Girl Eats
Jessy + Melissa https://www.jessyandmelissa.com/