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Why You’ll Love My Recipe
Who doesn’t love a recipe you can get started in the slow cooker before heading out for the day? Well, this easy chowder full of savoury vegetables and bacon is just that! In addition to being a quick and easy meal, this recipe uses cauliflower instead of potatoes, which is an awesome way to reduce your carb intake while keeping plenty of flavour.
Looking for something a little different? Try making this Manhattan Clam Chowder or this Creamy Spinach Soup instead. Add some extra vegetable on the side with a Kale Caesar Salad or Strawberry Spinach Salad.
Karlynn’s Recipe Notes
- Skill Level: This is a very easy recipe that can be prepped ahead of time and left alone for hours.
- Total Time: The prep time for this recipe is just a few minutes. If you cook it in a crockpot, it will take 8-10 hours on Low or 4-5 hours on High.
- Variations: You can add in extra vegetables or try different types of bacon to change up the flavour. Try crisping up some of your corn to sprinkle on top as a garnish.
- Tools You’ll Need: A large pan and a slow cooker.
What You’ll Need For Ingredients
Corn: Fresh, frozen or canned corn is fine.
Cauliflower: Cauliflower is a great, lower carb alternative to potatoes.
Bacon: Here’s one of the ways you can personalize this recipe! Any bacon will work, so pick one that you love and have fun.
Heavy Cream: This is going to add the creaminess to your chowder and help to thicken it up.
How to Make Cauliflower, Corn & Bacon Chowder
This is a short overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Fry bacon and onion in a skillet until onion is translucent. Add garlic and fry for 2 more minutes.
- Drain the bacon fat and put bacon, onion, and garlic into the crockpot. Add cauliflower, carrots, corn, and broth.
- Cook on low for 8-10 hours or high for 4-5 hours.
- Whisk flour into milk until smooth. Add to chowder, stir, and let the chowder cook for another ten minutes.
- Serve with extra bacon crumbled on top.
Karlynn’s Tips and Tricks for a Great Cauliflower, Corn and Bacon Chowder
- Don’t Skip the Bacon: Set aside some of the cooked bacon and fry it up to make it extra crispy before using it as a garnish. If you don’t want to use pork bacon, try turkey bacon. You’ll really want that savory crunch on top of this chowder.
- Try More Garnishes: Try crisping up some of your corn along with your bacon, add a handful of grated cheese or some chopped green onion.
- Add your favourite seasonings.
- Make yourself some delicious Classic Homemade Garlic Bread to go along with this soup, or pick up a loaf of crusty bread at the grocery store.
Storage Instructions
Fridge: This chowder can be stored in a sealed container in the fridge for up to five days.
Freezer: You can store this in the freezer for about 6 months, but the consistency will be different once you heat it back up.
More Delicious Soup Recipes
If you had a more traditional chowder in mind, check out this New England Clam Chowder!
If you’re really wanting the taste and texture of potatoes, take a peek at this Creamy Ham and Potato Soup or Loaded Baked Potato Soup.
Or, if you aren’t in the mood for a cream based soup, try a hearty Beef Barley Soup or Turkey Noodle Soup.
There it is! A quick and easy chowder full of hearty vegetables and delicious bacon flavour. Try it out and let me know what you think.
Happy Cooking!
Karlynn
Cauliflower Corn & Bacon Chowder
Ingredients
- 6 slices of bacon chopped
- 4 cloves garlic minced
- ½ white onion diced
- 1 large head of cauliflower roughly chopped
- 1 cup corn, or one small can of corn drained
- 1 cup chopped carrots
- 6 cups strong flavored chicken broth
- ½ cup heavy cream
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper to taste
- extra bacon for topping
Instructions
- Fry the bacon and onion in a medium skillet over low heat until the onion is transluscent. Add in the garlic; cook another two minutes. Drain the bacon fat and place into the crockpot.
- Place the cauliflower, carrots, corn and broth into the crockpot as well.
- Cook on low for 8-10 hours or on high 4-5 until the cauliflower is completely cooked.
- Whisk the flour into the cream then whisk into the soup just before serving, Let cook for another 10 minutes.
- Serve with extra bacon on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
L Murray says
Absolutely delicious. Didn’t change a thing. Thank you so much for sharing.
Glenna says
you had so many good sounding recipes on here, I jumped around and lost the fried corn. It sounded really good. mine has not been anytiing to brag about. How can I find the corn stuff againl Thanks for help.l
june says
what kind of cream???
Joan says
I would love to make this recipe but do not have a crockpot. Can this be made in a regular pot on stove?
Judith says
Hi Karlynn..I just love all your recipes..especially this chowder..it’s awesome..you’re such a great cook..I hope you’re having a wonderful week..thanks for sharing these amazing recipes!
Cb says
Great soup as is.
This is now a staple in my house.
Mark Wicklund says
Did u say Bacon?