This cheddar cauliflower chowder is about to become your favorite weeknight dinner.
Warm, comforting and cheesy — it’s the kind of bowl that turns cold, blustery evenings into something wonderful.
These gray winter months have me craving something to look forward to at dinnertime, and this chowder absolutely delivers: easy to make, full of flavor, and deeply satisfying.
I know I recently shared another cauliflower recipe, but this one couldn’t wait. If you’re looking for a cozy, filling soup, this is it.
And if you prefer, you can swap potatoes in for the cauliflower, though the cauliflower-only version is excellent.
Chowder is one of my go-to soups, but I hesitated about replacing potatoes with cauliflower. I considered combining both, but I wanted the soup to stay chowder-like rather than overloaded with chunks. Going cauliflower-only was the right choice — it gives body and texture without overwhelming the silky base.
The balance of flavors here is spot on. The cauliflower cooks until tender but still offers a pleasant bite, and the crisp bacon and fresh scallions on top add bright texture and contrast.
It’s incredibly satisfying.
The white cheddar finishes the soup beautifully. As a cheese lover, I worried the cheddar might make the soup heavy or gluey, but when stirred in at the end it melts into a silky, flavorful finish without becoming cloying. The result is a smooth, creamy base with hearty vegetable pieces — it practically melts in your mouth.
You’ll keep coming back for spoonful after spoonful.
Cheddar Cauliflower Chowder
Cheddar Cauliflower Chowder
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Ingredients
- 4 slices thick-cut bacon, diced
- 1 sweet onion, diced
- 3 large carrots, peeled and chopped
- 4 garlic cloves, minced
- kosher salt and pepper
- 3 tablespoons all-purpose flour
- 6 cups chicken or vegetable stock
- 1 large head cauliflower, cut into florets
- ⅓ cup heavy cream
- 4 ounces white cheddar cheese, freshly grated, plus extra for topping
- 4 green onions, thinly sliced
Instructions
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Heat a large pot over medium heat and add the bacon. Cook until crispy and the fat has rendered, about 6 to 8 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
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Add the onion, carrots and garlic to the pot with the bacon fat. Season lightly with salt and pepper — remember the bacon adds saltiness. Cook, stirring occasionally, until the vegetables soften, about 5 to 6 minutes.
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Sprinkle in the flour and cook, stirring, for 2 to 3 minutes. Gradually stream in the stock while stirring, then add the cauliflower florets. Bring to a boil, reduce to a simmer, and cook uncovered for about 15 minutes, until the cauliflower is tender.
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Stir in the cream and warm for a minute or two. Reduce heat to low and stir in the grated cheddar and half the green onions until the cheese melts. Taste and adjust salt and pepper as needed, then stir in most of the bacon, reserving some for garnish.
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Ladle the chowder into bowls and top with the remaining bacon, green onions and extra cheddar if desired. Serve warm and enjoy.
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