One Pot Cauliflower Chowder

4.25 from 12 votes

One pot, simple ingredients, and the creamiest cauliflower chowder ever. This is the kind of cozy dinner that feels fancy but couldn’t be easier.

Prep Time22

Cook Time20

Total Time42

Course: All Your Favorite Fall Recipes to Warm up to

Keyword: bacon, cauliflower, chowder, soup, vegetarian

Servings:

Author: Carrian Cheney

Start out by chopping your bacon into little pieces and add them to a dutch oven to render out the fat. Once the bacon is cooked, and it won't take long, use a slotted spoon to remove the pieces to a paper towel lined plate.
3-4 Slices Bacon
Drain the fat out of the pot but do not wipe clean.
Place a little butter and olive oil in the pot and add your onion, carrot and celery and once they start cooking, about 2 minutes.
1 Tablespoon Unsalted Butter, 1 Tablespoon Olive Oil, ½ Yellow Onion, 2 Carrots, 2 Stalks of Celery
Add the cauliflower and cook and turn the heat down to medium low for 15 minutes or until tender.
1 Head Cauliflower
At this point add your garlic and thyme that way they become fragrant, but don't burn due to the long 15 minutes.
2 teaspoons Garlic, ¼ teaspoon Dried Thyme
Next it's all a matter of thickening things up. Add the flour and a little more oil if the bottom of the pot is dry, and stir until the veggies are all coated.
3 Tablespoons Flour
Pour in the liquids, salt and pepper and bay leaf and allow to simmer 20-40 minutes over low heat.
½ Cup Vegetable Broth, 3 Cups Low Fat Milk, 1 Bay Leaf, Salt and Pepper
Taste the soup right before serving and add more salt if it's bland.
Serve with bacon bits, cheese and parsley!
Cheddar Cheese, Fresh Parsley

Left overs should be stored in a covered container in the refrigerator. They will keep for 4 days.