Amazing chowder that uses cauliflower instead of potatoes to create a creamy chowder that's not only better for you but absolutely delicious!
Cauliflower, Corn & Bacon Chowder
Cauliflower is not a popular vegetable, but there are plenty of ways to really amp up its flavor.
This recipe makes a corn and cauliflower chowder that is flavored with bacon and contains tons of vegetables and savory flavor. Make sure to save a little bit of extra bacon for the top for this recipe, as that little bit of savory crunch will make all the difference.
Cauliflower, Corn & Bacon Chowder Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Head of Cauliflower
• Corn, or can of corn
• Chopped carrots
• Chicken broth
• All-purpose flour
• Salt & freshly ground black pepper
• More bacon for topping
How To Make Cauliflower, Corn & Bacon Chowder
• Fry the bacon and onion in a medium skillet over low heat until the onion is translucent
• Add the garlic and cook for another 2 minutes
• Drain the bacon fat and place into the crock pot
• Place the cauliflower, carrots, corn, and the broth into the crockpot
• Cook on low for 8 hours or on high for 4 hours, until the cauliflower is totally cooked and soft
• Whisk the flour into the cream, and then whisk that mixture into the soup • Cook for another 10 minutes, and then serve with extra bacon on top
Do You Have To Buy Cauliflower Just For This Recipe?
Not a lot of people are pretty familiar with buying cauliflower specifically for recipes. Honestly, other than the body builders among us, there really isn’t a lot of use for cauliflower in most cooking recipes.
While you can certainly buy a whole head of cauliflower to make this, this recipe is definitely designed more for those that are interested in using up that slightly moldering, almost dusty, and aged cauliflower that is stuck in the bag of your fridge.
This isn't to say you shouldn't make this chowder, though! It will not only be tasty but also a really nutritious meal that will leave you feeling healthy and refreshed.
It's just that this recipe is all about using up those tricky leftover heads of cauliflower; waste nothing if you can!
Can You Make This Without Bacon?
Any recipe that uses bacon as a core ingredient will inevitably be tried without bacon, either to make it vegetarian or to make it fit in with certain religious restrictions.
So, yes, you absolutely could make this chowder without bacon. You could sub in a little bit of oil instead of the bacon fat, and to get some of that tasty umami flavors, you could absolutely use some mushrooms instead.
However, no matter what you do, without bacon, your chowder just won’t be good enough. The whole thing will taste sort of vaguely lacking. The bacon might not seem like the key ingredient, but it provides so much of the intense flavor and deliciousness.
Skip it if you have to, but don’t do it if you have a choice!
Looking for more delicious Soup recipes? Try these out:
Don’t forget to PIN THIS RECIPE to your SOUPS board and remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Cauliflower Corn & Bacon Chowder
- Prep Time
- 20 minutes
- Cook Time
- 8 hours
- Total Time
- 8 hours 20 minutes
- Karlynn Johnston
- 6 slices of bacon chopped
- 4 cloves garlic minced
- 1/2 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
- 1/2 cup heavy cream
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper to taste
- extra bacon for topping
- 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.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.