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White Cauliflower Chowder

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White Cauliflower Chowder

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Course: Soup
Cuisine: American
Keyword: White Cauliflower Chowder
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 402kcal


  • 4 slice cooked bacon
  • 2 clove garlic
  • 1 medium onion
  • 2 medium carrot
  • 2 stalk celery
  • 2 tablespoon butter, unsalted
  • 1 head medium (5-6″ dia.) cauliflower
  • 1 each bay leaf
  • 1/4 cup flour, whole wheat
  • 4 cup chicken broth, low-sodium
  • 1 cup milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Serve With

  • 2 cup grapes


  • Cook bacon in a skillet over medium heat until crispy; drain off any fat, crumble, and set aside.
  • Mince garlic, dice onion, peel and dice carrots, and dice celery; set all aside.
  • Melt butter in a large stock pot over medium heat. Add veggies and sauté for 3-4 minutes. Chop cauliflower into smaller pieces and add to pot along with bay leaf. Cook for 3-4 minutes, stirring occasionally. Cauliflower should begin to soften.
  • Stir in flour and cook for 1 minute. It will begin to brown as it cooks. Slowly stir in broth and milk and cook while stirring constantly for 3-4 minutes. Liquid will begin to thicken.
  • Increase heat to allow liquid to boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper.
  • Top with crumbled bacon and serve grapes on the side.
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Calories: 402kcal | Carbohydrates: 40g | Protein: 21g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 728mg | Fiber: 6g | Sugar: 21g

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