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Cauliflower and Bacon Chowder

Cauliflower and Bacon Chowder

Print Recipe
This creamy, delicious soup combines the mild, nutty flavor of cauliflower with the savory richness of bacon, creating a perfect balance of flavours.

Equipment

  • Large pot or Dutch oven
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients

  • 1 large head of cauliflower chopped into florets
  • 6 slices of bacon chopped
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh herbs like parsley or thyme for garnish

Instructions

  • In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the grease in the pot.
  • Add the onion and garlic to the pot and sauté until the onion is translucent.
  • Add the cauliflower florets to the pot and sauté for a few minutes.
  • Pour in the chicken or vegetable broth and bring the mixture to a boil.
  • Reduce the heat and simmer until the cauliflower is tender, about 15-20 minutes.
  • Using an immersion blender, blend the soup until smooth. You can also use a regular blender, working in batches if necessary.
  • Stir in the heavy cream and season with salt and pepper.
  • Serve the soup hot, garnished with the crispy bacon and fresh herbs.