• Side Dish
  • Bacon Cheddar Cauliflower Chowder

Bacon Cheddar Cauliflower Chowder

Recipe by: The Hartzler Family Kitchen
4 20 mins
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Do you love Bacon Potato Soup but don’t like all the carbs?  Try our Bacon Cheddar Cauliflower Chowder!  A thick and creamy, low-carb alternative to Baked Potato Soup!  Pair it with our Hartzler Favorite corn bread for a delicious combination.


  • 8 slices center-cut bacon, chopped (half used for garnish)
  • 1⁄2 small onion chopped
  • 1 celery, chopped
  • 1tsp minced garlic
  • 2 tablespoons of Hartzler's Butter
  • salt & pepper
  • 4 cups grated cauliflower (1⁄2 large cauliflower head)
  • 2 tablespoons water
  • 2 tablespoons flour
  • 2 cups Hartzler's Whole Milk
  • 2 cups chicken broth, divided
  • 3 -4 dashes hot sauce (or more or less)
  • 2 1⁄2 cups shredded cheddar cheese - divided (half used for garnish)


1 Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
2 Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all drippings from the pot. Add butter, chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
3 Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
4 Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
5 NOTE: Use a food processor's chopping and grating blades to make prepping veggies and cheese a breeze.

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