Bacon Blue Cheese Cauliflower Chowder Recipe

Name: Bacon Blue Cheese Cauliflower Chowder
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 8 ounces bacon; 1 large head cauliflower; 1 medium yellow onion; garlic powder; 2 sprigs fresh thyme; 2 bay leaves; 2 leeks; 1 medium carrot; 8 ounces mushrooms; 6 cups chicken broth; 1 cup half-and-half; 4 ounces crumbled blue cheese; pepper to taste; 2 tablespoons bacon fat; 2 cloves minced garlic; salt to taste; 1 cup cooked, flaked fish (optional)

Indulge in this creamy and comforting Bacon Blue Cheese Cauliflower Chowder! A low-carb twist on a classic, this recipe uses cauliflower for a hearty, healthy base (easily swap for potatoes for a traditional chowder). The smoky bacon, sharp blue cheese, and tender vegetables create a flavor explosion perfect for a chilly evening. Makes a large batch, perfect for leftovers!

Prep Time 20 mins

Cook Time 80 mins

Calories 511.8 kcal

Protein 42g

Rating 2.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bacon Blue Cheese Cauliflower Chowder

8 ounces bacon
1 large head cauliflower
1 medium yellow onion
garlic powder
2 sprigs fresh thyme
2 bay leaves
2 leeks
1 medium carrot
8 ounces mushrooms
6 cups chicken broth
1 cup half-and-half
4 ounces crumbled blue cheese
pepper to taste
2 tablespoons bacon fat
2 cloves minced garlic
salt to taste
1 cup cooked, flaked fish (optional)

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How to Make Bacon Blue Cheese Cauliflower Chowder

Cut 8 ounces of bacon into 1/2-inch pieces.
In a large stock pot over medium heat, cook bacon until crisp (about 8-10 minutes).
Remove bacon with a slotted spoon, reserving 2 tablespoons of bacon fat in the pot. Set bacon aside.
Chop 1 medium onion and 2 leeks (cleaned and sliced lengthwise then chopped).
Add onion, leeks, 2 sprigs of fresh thyme, 2 bay leaves, and 2 cloves of minced garlic to the pot with the bacon fat. Sauté until onions are translucent (about 5-7 minutes).
Cut 1 large head of cauliflower into small florets, grate 1 medium carrot, and slice 8 ounces of mushrooms.
Add cauliflower, carrots, and mushrooms to the pot and sauté for 5-10 minutes.
Pour in 6 cups of chicken broth and bring to a simmer. Cook until vegetables are tender (about 15-20 minutes).
Remove bay leaves and thyme sprigs.
Stir in 4 ounces of crumbled blue cheese and cook until melted and smooth.
Pour in 1 cup of heavy cream or half-and-half. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.
Stir in the cooked bacon. (Optional: Add 1 cup of cooked, flaked fish such as cod or salmon).
Season with salt and pepper to taste.

Nutrition Information (Approximate per serving)

Sodium

58 g

Sugar

17g

Fat

97g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Bacon Time To Make Course Main Ingredient Preparation Bisques Cream Soups Soups Stews Pork Vegetables Chowders Dietary Low Calorie Low Carb Low In Something Meat Cauliflower 4 Hours Or Less