Go Back
+ servings

Cauliflower Corn Chowder

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Soup
Cuisine: American
Keyword: cauliflower chowder, cauliflower corn chowder, chowder recipe
Servings: 6 servings
Calories: 342kcal


  • 5 slices bacon cut into bite-sized pieces
  • 1 white onion diced
  • 1/2 teaspoon salt
  • 2 cloves garlic minced
  • 1 head cauliflower chopped
  • 3 red potatoes diced
  • 4 cups chicken broth
  • 2 cups corn kernels
  • 1/2 cup milk
  • 1/4 cup flour
  • 1 cup shredded cheddar cheese
  • Fresh parsley chopped, for topping


  • Heat a large soup pot over medium-high heat.
  • Add the chopped bacon and cook until crispy.
  • Remove the bacon from the pot, leaving the bacon fat.
  • Add the chopped onion and salt to the bacon fat and cook until softened, about 5 minutes.
  • Add the garlic and cook another minute.
  • Add the cauliflower, diced potatoes, corn, and chicken broth.
  • Bring to a boil, cover, and let simmer for 15-20 minutes, until the potatoes and cauliflower are tender.
  • Transfer 2 cups of the cauliflower/potato/corn/broth mixture to a blender and puree.
  • Add the puree back to the soup pot.
  • In a mason jar, add the milk and flour, and vigorously shake until combined.
  • Add the milk and flour mixture to the soup pot. Boil for 5 minutes, or until thickened.
  • Stir in shredded cheese and 1/2 of the bacon.
  • Serve in soup bowls topped with bacon and chopped parsley.
  • Enjoy!


Sodium: 1165mg | Calcium: 208mg | Vitamin C: 69mg | Vitamin A: 246IU | Sugar: 7g | Fiber: 5g | Potassium: 1080mg | Cholesterol: 34mg | Calories: 342kcal | Saturated Fat: 7g | Fat: 16g | Protein: 14g | Carbohydrates: 40g | Iron: 2mg