Bacon Cauliflower Chowder

Fall Comfort Food

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Bacon Cauliflower Chowder

If you want to go full veg with this hearty chowder, skip the bacon and replace with 2 tablespoons of olive oil. This fall soup will be a family favourite.


  • 4 slices bacon, cut into lardons

  • 1 medium yellow onion, chopped

  • 2 medium carrots, peeled and chopped

  • 2 stalks celery, chopped

  • Kosher salt

  • Freshly-ground black pepper

  • 2 cloves garlic, minced

  • 2 tablespoons flour

  • 2 sprigs thyme, stripped and chopped

  • 1 head cauliflower, cut into small florets

  • 1 quart vegetable broth

  • 1 cup whole milk


In a large pot over medium heat, cook bacon until crispy. Transfer bacon to paper towels and drain all but 2 tablespoons of fat.

To pot, add onion, carrots, and celery. Season with salt and pepper. Cook until slightly softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Sprinkle in flour and cook 2 minutes. Add thyme and cauliflower.

Pour in broth and milk and bring to a boil. Immediately reduce to a simmer until cauliflower is fork tender, about 15 minutes.

Garnish with bacon.

Original recipe by

Originally Published: October 2, 2017

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