Bacon Cheddar Cauliflower Chowder

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

Bacon Cheddar Cauliflower Chowder

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  • Prep Time


  • Total Time


  • Servings



  • 8

    slices center cut bacon, chopped, half used for garnish

  • ½

    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 (½ large head)

  • 2

    tablespoons water

  • 2

    tablespoons flour

  • 2

    cups chicken broth, divided

  • 2

    cups 2% milk

  • 4

    dashes hot sauce, to taste

  • 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


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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