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Creamy Cauliflower Chowder
Review Recipe
5 from 1 vote


Creamy Cauliflower Chowder--A thick, creamy soup that will fill you up and make you feel sooo good because it is actually good for you!
Course dinner
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 354kcal
Author Jennifer


  • 2 tbsp butter
  • 1/2 cup onion
  • 2 tsp garlic
  • 4 cup chopped cauliflower about 1 large head
  • 1/4 cup flour
  • 2 cubes chicken bouillon
  • 2 tsp ground mustard
  • 1 tsp paprika
  • 1 tsp salt
  • 1 cup parmesan cheese
  • 1 cup cheddar cheese
  • 5 cups milk
  • 8 slices cooked bacon
  • Croutons


  • Add butter, garlic, onion and cauliflower to a large pot and saute for 5 minutes until cauliflower starts to brown.
  • Add flour, chicken bouillon, ground mustard, paprika, salt and mix well, then add 2 cups milk and stir. Reduce heat and boil for 10 minutes, cauliflower should be soft.
  • Add to a blender and blend until smooth. Transfer back to the pot and add the rest of the milk. Add parmesan cheese, cheddar cheese and stir until melted.
  • When cheese is melted and its heated through, serve in bowls and top with bacon, croutons and extra cheese.


  1. When you sauté the cauliflower, make sure you don't over brown. 


Calories: 354kcal | Carbohydrates: 15g | Protein: 17g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 1070mg | Potassium: 451mg | Fiber: 1g | Sugar: 9g | Vitamin A: 14.5% | Vitamin C: 32.4% | Calcium: 44.1% | Iron: 4.7%
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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