Cauliflower Chowder Recipe

Pureed soups are nice and all, but sometimes you want something with a little more texture and heft to it: enter chowder!

Chowder is a fantastic comfort food, only unlike cheap sugar it’s “comfort food” that involves an entire head of cauliflower, miscellaneous other vegetables, healthy fats, and healing bone stock.

The spices here also give the soup a nice depth of flavor without being spicy in the mouth-burning sense: it’s more richness than heat.

And of course, the bacon doesn’t hurt in that regard, either. It’s not enough protein to make this a complete meal, but it definitely brings a nice flavor.

If you wanted to make this soup into a full meal on its own, you could easily add some leftover chicken, fish, or other seafood right at the end of the cooking (leave it in just long enough to warm up).

Whitefish would be especially good, or shrimp if you have some ready. It’s an especially good way to use up leftovers that might otherwise get dry or tough if you microwave them – throw in whatever you have and enjoy.

Cauliflower Chowder Recipe

SERVES: 4 PREP: 15 min COOK: 30 min

Ingredients

• 1 head cauliflower, roughly chopped;
• 2 garlic cloves, minced;
• 1 onion, diced;
• 2 carrots, peeled and chopped;
• 2 celery stalks, diced;
• 4 cups chicken stock;
• 1 cup coconut milk;
• 1¼ tsp. ground cumin;
• 1 tsp. ground turmeric;
• ½ tsp. ground coriander;
• fresh dill, to taste; (optional)
• 4 bacon slices, cooked and crumbled;
• Cooking fat;
• Sea salt and freshly ground black pepper;

Preparation

1. Melt some cooking fat in a large saucepan placed over medium heat.
2. Add the garlic, onion, carrots, and celery. Cook, occasionally stirring, until tender (about 5 minutes).
3. Stir in the cauliflower and cook, occasionally stirring, for about 5 minutes.
4. Add in the chicken stock, cumin, turmeric, coriander, and coconut milk, and stir together.
5. Bring to a boil; then reduce the heat and let simmer for about 15 minutes or until the vegetables are tender.
6. Season to taste and serve garnished with bacon and fresh dill to taste.

📖 Recipe

Cauliflower Chowder Recipe

A hearty, vegetable-heavy chowder to curl up on the couch with when you need some comfort food.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast

Cuisine American

Servings 4 people

Calories 353 kcal

Ingredients

  

1x2x3x

• 1 head cauliflower roughly chopped
• 2 garlic cloves minced
• 1 onion diced
• 2 carrots peeled and chopped
• 2 celery stalks diced
• 4 cups chicken stock
• 1 cup coconut milk
• 1¼ tsp. ground cumin
• 1 tsp. ground turmeric
• ½ tsp. ground coriander
• fresh dill to taste (optional)
• 4 bacon slices cooked and crumbled
• Cooking fat
• Sea salt and freshly ground black pepper

Instructions

 

• Melt some cooking fat in a large saucepan placed over medium heat.
  Cooking fat
• Add the garlic, onion, carrots, and celery. Cook, occasionally stirring, until tender (about 5 minutes).
  2 garlic cloves, 1 onion, 2 carrots, 2 celery stalks
• Stir in the cauliflower and cook, occasionally stirring, for about 5 minutes.
  1 head cauliflower
• Add in the chicken stock, cumin, turmeric, coriander, and coconut milk, and stir together.
  4 cups chicken stock, 1¼ tsp. ground cumin, 1 tsp. ground turmeric, ½ tsp. ground coriander, 1 cup coconut milk
• Bring to a boil then reduce the heat and let simmer for about 15 minutes or until the vegetables are tender.
• Season to taste and serve garnished with bacon and fresh dill to taste.
  fresh dill, 4 bacon slices, Sea salt and freshly ground black pepper

Nutrition

Calories: 353kcalCarbohydrates: 23gProtein: 14gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 22mgSodium: 549mgPotassium: 979mgFiber: 4gSugar: 8gVitamin A: 734IUVitamin C: 74mgCalcium: 82mgIron: 5mg

Keyword cauliflower, chowder

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