Cauliflower Chowder

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Eating your vegetables doesn’t have to mean salads. This cauliflower chowder is a flavorful (onions! garlic! bacon!) way to include the underrated cauliflower in your meal planning. The addition of the green chile makes this a spicy dish, too.


  • 6 slices bacon (cut into small bits), package of Trader Joe’s Uncured Apple Smoked bacon
  • 2 tbsp. unsalted butter
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 oz. jar Hatch Green Chile
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup 2% milk
  • 1 head cauliflower, roughly chopped
  • 1 bay leaf
  • 1 tsp. fresh minced Thyme (optional)
  • Kosher salt and freshly ground pepper, to taste
  • 2 tbsp. fresh parsley, chopped


Heat a large skillet over medium-high heat. Add and cook bacon until brown and crispy, about 6-8 minutes. Transfer bacon to a plate lined with a paper towel; set aside.

Heat the butter in a large pot or Dutch oven over medium heat. Add garlic, onion, carrots, thyme, celery and parsley. Stirring occasionally, cook until tender, about 3-4 minutes. Stir in cauliflower, green chile, and bay leaf. Cook until tender, another 3-4 minutes, stirring occasionally.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, cooked bacon and milk. Cook, whisking constantly, until mixture is slightly thickened, about 3-4 minutes.

Bring to a boil, reduce heat and simmer until cauliflower is tender, about 12-15 minutes, and season with salt and pepper, to taste. Add more milk until desired consistency is reached.

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