There’s something absolutely comforting about a warm bowl of chowder, and this Cheddar Cauliflower Chowder Recipe is no exception. It’s creamy, cheesy, and packed with hearty veggies, delivering all the cozy vibes you crave on a chilly day. Plus, it’s surprisingly easy to make with simple ingredients that pack a flavorful punch.
Why You’ll Love This Recipe
- Comfort Food at Its Best: This chowder feels like a warm hug with every spoonful, making it perfect for cozy nights.
- Wholesome and Satisfying: Loaded with cauliflower, carrots, and a cheesy twist, it’s both nutritious and indulgent.
- Easy Weeknight Meal: Simple steps and common ingredients mean you can whip it up without fuss.
- Versatile and Customizable: You can easily swap ingredients or add extras to make it your own special chowder.
Ingredients You’ll Need
The charm of this Cheddar Cauliflower Chowder Recipe lies in its straightforward ingredients that come together for brilliant taste and texture. Each element—from the smoky bacon to the creamy cheddar—plays a vital role in building layers of flavor and silky richness.
- Thick-cut bacon: Adds smoky saltiness and a crispy contrast that elevates the chowder.
- Sweet onion and carrots: These veggies bring subtle sweetness and earthy depth to the base.
- Garlic: Provides that warm, aromatic background flavor you can’t resist.
- All-purpose flour: Helps thicken the chowder to a luscious, hearty texture.
- Chicken or vegetable stock: The savory liquid that infuses the soup with robust flavor.
- Cauliflower florets: The star veggie, delivering crunch and creaminess once cooked down.
- Heavy cream: Rounds out the chowder with decadent smoothness.
- White cheddar cheese: Melts into the soup, adding bold tang and velvety texture.
- Green onions: Freshness and mild bite to brighten the dish and garnish.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best parts about this Cheddar Cauliflower Chowder Recipe is how easy it is to customize. Whether you want to cater to different diets or experiment with flavors, slight tweaks can make it uniquely yours without losing that comforting essence.
- Vegetarian option: Swap the bacon for smoked tempeh or skip it entirely and use vegetable stock for a rich, meat-free chowder.
- Spice it up: Add a dash of smoked paprika or cayenne for a subtle kick that complements the cheese beautifully.
- Different cheeses: Try sharp cheddar, gouda, or even a smoked cheese for varying depth and complexity.
- Extra veggies: Throw in sweet corn, diced potatoes, or celery for more texture and flavor diversity.
How to Make Cheddar Cauliflower Chowder Recipe
Step 1: Sizzle the Bacon to Crispy Perfection
Start by heating a large pot over medium heat, then add diced thick-cut bacon. Let it cook gently until it turns beautifully crispy and all that flavorful fat has rendered down, about 6 to 8 minutes. Using a slotted spoon, scoop out the bacon and place it on paper towels to drain. This bacon fat is the secret flavor booster for the chowder base!
Step 2: Sauté the Aromatics and Veggies
In the same pot with the bacon grease, toss in diced sweet onion, chopped carrots, and minced garlic. Add just a pinch of kosher salt and freshly cracked pepper to coax out their natural sweetness. Stir and cook everything until the veggies soften and become fragrant, about 5 to 6 minutes. This step builds the foundation of flavor that the chowder depends on.
Step 3: Create a Creamy Base with Flour and Stock
Sprinkle in the all-purpose flour over the softened vegetables and keep stirring for 2 to 3 minutes — this cooks out the raw flour taste and helps thicken the chowder later. Slowly stream in the chicken or vegetable stock while stirring continuously to avoid lumps. Add the cauliflower florets, then bring the mixture to a boil. Once boiling, reduce to a simmer and cook uncovered for about 15 minutes, stirring occasionally, until the cauliflower feels tender and gorgeously cooked down.
Step 4: Stir in Cream, Cheese, and Finish with Bacon
Lower the heat and pour in the heavy cream, stirring until warm and incorporated. Now add the freshly grated white cheddar cheese and half of the sliced green onions, gently stirring until the cheese melts into a velvety, cheesy delight. Taste and adjust seasoning with salt and pepper—remember, the bacon and cheese already add plenty of saltiness. Fold in most of the crispy bacon, saving some for garnishing your bowls later.
Step 5: Serve and Enjoy the Comfort
Ladle the hot chowder into bowls and finish each serving with the reserved crispy bacon, more green onions, and extra shredded cheddar if you’re feeling indulgent. This final touch adds texture and extra bursts of flavor, making every bite even more special.
Pro Tips for Making Cheddar Cauliflower Chowder Recipe
- Render Bacon Fat Slowly: Cooking the bacon gently over medium heat ensures maximum flavor without burning the fat, which is key to a tasty soup base.
- Don’t Skip Stirring After Adding Flour: Constant stirring after adding flour prevents lumps, creating a smooth chowder texture.
- Freshly Grate the Cheese: Pre-shredded cheese contains anti-caking agents that affect melting, so always grate your cheddar fresh for the creamiest results.
- Adjust Salt Last: Since bacon and cheddar are salty, taste before seasoning to avoid over-salting your chowder.
How to Serve Cheddar Cauliflower Chowder Recipe
Garnishes
Simple garnishes like extra crispy bacon, a sprinkle of sharp cheddar, and thinly sliced green onions enhance texture, flavor, and freshness. A dollop of sour cream or a light drizzle of chili oil can also add a nice contrast if you want to jazz it up.
Side Dishes
This chowder pairs perfectly with rustic bread or warm crusty rolls for dipping. A crisp side salad or roasted Brussels sprouts bring a fresh, green element that balances the richness beautifully. You can even add some crunchy croutons for an extra layer of texture.
Creative Ways to Present
Serve your Cheddar Cauliflower Chowder in charming, wide mugs or mini bread bowls for a cozy presentation. Garnish artistically with a swirl of cream and sprinkle the crispy bacon and green onions in a small heap on top. For special occasions, add edible flowers or fresh herbs like thyme to elevate the look.
Make Ahead and Storage
Storing Leftovers
Store any leftover chowder in an airtight container in the fridge for up to 3 days. It thickens as it sits, so you might want to loosen it up with a little milk or broth when reheating to bring back that perfect creamy consistency.
Freezing
You can freeze the chowder, but keep in mind cream-based soups may separate slightly when thawed. Freeze in portioned containers for up to 2 months and thaw overnight in the refrigerator for best results.
Reheating
Reheat gently over medium-low heat, stirring often to prevent sticking and to keep the cheese smooth. Add a splash of broth or cream if the chowder feels too thick. Avoid boiling, which can cause curdling.
FAQs
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Can I make this Cheddar Cauliflower Chowder Recipe vegetarian?
Absolutely! Just replace the bacon with smoked tempeh or omit it altogether, and use vegetable stock instead of chicken stock to keep it fully plant-based while still delivering great flavor.
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Can I use regular cheddar instead of white cheddar?
Yes, regular or sharp yellow cheddar works just as well. The white cheddar just offers a milder flavor and a beautiful creamy color, but feel free to use what you love or have on hand.
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Is it necessary to use heavy cream in this recipe?
Heavy cream gives the chowder its rich and luscious texture but you can substitute half-and-half or whole milk for a lighter version, though it won’t be quite as creamy.
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How do I prevent the cheese from becoming grainy in the chowder?
Add the cheese off the heat or with the pot set to low to gently melt it. Avoid boiling after adding cheese, which can cause it to separate or become grainy.
Final Thoughts
This Cheddar Cauliflower Chowder Recipe is a loving bowl of creamy warmth that’s perfect for any day you want something hearty yet wholesome. Trust me, once you make this, it’ll become one of those go-to dishes you crave time and again. So grab your apron, get that bacon crisping, and enjoy every cozy spoonful!
PrintCheddar Cauliflower Chowder Recipe
A rich and comforting Cheddar Cauliflower Chowder featuring crispy bacon, tender cauliflower, and sharp white cheddar cheese, perfect for a cozy meal any time of year.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 4 slices thick-cut bacon, diced
- 1 sweet onion, diced
- 3 large carrots, peeled and chopped
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 3 tablespoons all-purpose flour
- 6 cups chicken or vegetable stock
- 1 large head cauliflower, cut into florets
- 1/3 cup heavy cream
- 4 ounces white cheddar cheese, freshly grated, plus extra for topping
- 4 green onions, thinly sliced
Instructions
- Cook the bacon: Heat a large pot over medium heat and add the diced bacon. Cook until the bacon is crispy and the fat has rendered, about 6 to 8 minutes. Remove the bacon with a slotted spoon and place it on a paper towel to drain excess grease.
- Sauté vegetables: Add the diced onions, chopped carrots, and minced garlic into the pot using the bacon grease. Season lightly with kosher salt and pepper. Stir and cook the vegetables until they soften, about 5 to 6 minutes.
- Add flour: Sprinkle the all-purpose flour over the cooked vegetables and stir continuously for 2 to 3 minutes to cook the flour and form a roux.
- Add stock and cauliflower: Gradually stream in the chicken or vegetable stock while stirring to combine. Add the cauliflower florets to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 15 minutes, stirring occasionally, until cauliflower is tender.
- Incorporate cream and cheese: Stir in the heavy cream and heat for 1 to 2 minutes until warmed through. Reduce heat to low and add the freshly grated white cheddar cheese and half of the sliced green onions. Stir until the cheese is fully melted.
- Season and add bacon: Taste the chowder and adjust seasoning with salt and pepper as needed, considering the saltiness of bacon and cheese. Stir in most of the cooked bacon, reserving some for garnish.
- Serve: Ladle the chowder into bowls and garnish with the remaining bacon, green onions, and extra cheddar cheese if desired. Enjoy warm for a hearty meal.
Notes
- Choose thick-cut bacon for better texture and flavor in the chowder.
- Use freshly grated white cheddar cheese for optimal melting and taste.
- Adjust salt carefully since bacon and cheese contribute saltiness.
- The soup can be made vegetarian by using vegetable stock and omitting the bacon.
- For a smoother texture, blend part of the soup before adding cream and cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
