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Bacon Cheddar Cauliflower Chowder


Gluten free Bacon-Cheddar Cauliflower Chowder is thick, creamy, and low-carb alternative to Baked Potato Soup!

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Rate this recipe 4.5/5 (49 Votes)


  • 8 slices center cut bacon, chopped, half used for garnish
  • 1/2 small onion, chopped or 1 tseaspoon onion powder
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • Salt and pepper
  • 4 cups shredded or grated cauliflower (1/2 large head)
  • 2 tablespoons water
  • 2 tablespoons flour
  • 2 cups chicken broth, divided
  • 2 cups 2% milk
  • 4 dashes hot sauce, to taste
  • 2 1/2 cups shredded cheddar cheese, divided, half used for garnish
  • 2 green onions, chopped
  • Notes: Serves 8, 265 calories, 7 g. carbs, 15 g. protein per serving


Servings 8
Adapted from


Step 1

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 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.

Use a food processor’s chopping and grating blades to make prepping veggies and cheese a breeze!

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