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This Creamy Cauliflower Chowder is pure, delicious comfort food! It’s also a hearty, filling option for anyone on a low carb diet.

Creamy Cauliflower Chowder


A few months ago, when we hosted our first reader survey, 86% of A Family Feast readers who took that survey told us that they are trying to eat healthier. Jack and I are just like you – in between celebrations and special occasions where we might indulge a bit (or – a lot!) 😉, we are trying to eat healthier too.

While my idea of healthier eating is along the lines of Whole30 or Weight Watchers – over the last few months, my husband Jack has been following a very low carb, ketogenic diet. Delicious recipes like today’s Creamy Cauliflower Chowder are just one way that he’s been able to stay on track.

Creamy Cauliflower Chowder

Later this month, Jack will be sharing more of his story with all of you, talking about why he has decided to follow a low carb, keto diet. You’ll be seeing more recipes like this Creamy Cauliflower Chowder on A Family Feast too. (But don’t worry – these types of recipes will be in addition to all of the other types of recipes we share here. After all, it’s about balance, right?)

And – no matter what type of recipe we’re sharing here – the gold standard is that it has to be delicious!


Creamy Cauliflower Chowder

And – this Creamy Cauliflower Chowder is very delicious! Tender chunks of cauliflower and zucchini are swimming in a thick, creamy, white cheddar cheese broth with really wonderful flavors.  This is seriously-good comfort food in a bowl!

Even if you aren’t following a low carb diet, you’ll love this simple, luxuriously rich soup that is loaded with vegetables – and flavor! By the way – this chowder is also gluten-free.

Creamy Cauliflower Chowder

This Creamy Cauliflower Chowder recipe also makes a nice big pot – so it’s great for feeding a crowd or for packing up to take to work for lunch the next day.


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Creamy Cauliflower Chowder

Creamy Cauliflower Chowder

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 10 cups


1 large head of cauliflower, about 2 ½ pounds

6 tablespoons butter

1 ½ cups red onion, chopped

1 cup celery chopped, 2 large stalks

2 tablespoons fresh garlic, chopped

1 teaspoon dry thyme leaves

½ teaspoon dry marjoram

1 ½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 ½ cups zucchini, half inch diced

2 cups vegetable broth

1 ¼ cups light cream

Dash hot sauce

½ teaspoon Worcestershire sauce

2 cups sharp white cheddar cheese, shredded


Remove core and leaves from cauliflower and break the rest into small to medium florets.

Bring a large pot of salted water to a boil.

Place cauliflower into boiling water and cook about 8 minutes or until cauliflower is tender when pierced with a fork. Reserve ½ cup of the cauliflower water and drain the rest. Set cauliflower aside.

In a large pot, melt butter over medium to medium high heat and add onions and celery and cook for three minutes.

Add garlic, thyme, marjoram, salt and pepper and cook for one minute.

Add zucchini and cook two minutes.

Add cooked cauliflower and cook two more minutes.

Add stock, reserved cauliflower water and bring to a simmer.

Remove from heat and add cream, hot sauce and Worcestershire sauce.

Remove three cups to a blender and puree or use an emersion blender. Pour this back into the soup and add the sharp cheddar cheese. Stir to combine and adjust seasoning.

Serve hot.

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Creamy Cauliflower Chowder

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  • LISA KIRKLAND wrote:


    • Martha wrote:

      We will Lisa! Glad you liked the chowder!

  • Debbie wrote:

    What spices can I use in place of the thyme and marjoram? Really want to try the recipe, but don’t know what other spices I can use.

    • Martha wrote:

      Hi Debbie – Are you looking for a substitute for the thyme and marjoram because you don’t like those flavors? Or because you don’t have them on hand? If you are looking for something somewhat similar – you could try a little oregano instead. Hope that helps!

  • Marlene wrote:

    Awesome easy recipes… never tried it yet but looks delicious… I will however appreciate more gluten free recipes… Thank you

    • Martha wrote:

      Thanks for your feedback Marlene! We hope you love the chowder!

  • Karen wrote:

    How many net carbs?

    • Jack wrote:

      Hi, this is Jack. If I did my math correctly, my unscientific net carb count comes to 111 for the entire recipe. So if you in fact yield 10 portions, that would be 11 net cabs per serving.

  • Deb Roberts wrote:

    This recipe was delicious. I used chicken broth because that’s what I had in the pantry and I used mild yellow cheddar because I had that. This chowder is packed with flavor. My husband loved it!

    • Martha wrote:

      Thanks Deb! So glad you enjoyed the chowder!

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