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Cheddar Cauliflower Chowder Recipe

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4.9 from 86 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://stoveandlove.com/cheddar-cauliflower-chowder-recipe/