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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.
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.
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!
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.
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.
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Creamy Cauliflower Chowder
This Creamy Cauliflower Chowder is pure, delicious comfort food! It’s also a hearty, filling option for anyone on a low carb diet.
Ingredients
1 large head of cauliflower, about 2 1/2 pounds
6 tablespoons butter
1 1/2 cups red onion, chopped
1 cup celery chopped, 2 large stalks
2 tablespoons fresh garlic, chopped
1 teaspoon dry thyme leaves
1/2 teaspoon dry marjoram
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups zucchini, half inch diced
2 cups vegetable broth
1 1/4 cups light cream
Dash hot sauce
1/2 teaspoon Worcestershire sauce
2 cups sharp white cheddar cheese, shredded
Instructions
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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I used Costco Kirkland Normandy frozen vegetable medley with cauliflower, broccoli, carrots. I made my own vegetable stock with celery, baby carrots and onions. I used Italian spice that had oregano, thyme, and marjoram. Next time I might use miniature red, yellow, orange peppers to add to nutrition. Used Half & Half for the light cream. It turned out delicious. Nice not to have to use flour.
Sounds delicious!
The Kirkland Normandy cauliflower mix is organic so healthy. And frozen vegetables work. I just boiled them in water as you said and used the water along with the vegetable broth. I cut up cooked chicken and put it in my husband’s bowl along with the soup.
This soup was so very very good. I pureed it a fair amount because I just had oral surgery. Definitely will make again!
Thank you Deborah! (hope you feel better soon!)
Can you use frozen cauliflower?
We’ve never tried using it. I’d suggest thawing it and allowing any excess water to melt away before adding to the soup. Let us know how it comes out!
I have an immersion blender I’d use for this soup. Do I just blend it right in the pot of soup? Thanks!
Yes – you can do it right in the pot! (That’s what makes those immersion blenders so convenient.) Just be careful – the soup will be hot so make sure the blade is all the way underneath to avoid any hot splattering.
YUM. THANK YOU FOR SHARING A KETO RECIPE. I’VE BEEN ON A STRICT KETO, LOW SUGAR DIET SINCE JUNE AND APPRECIATE NEW IDEAS, METHODS AND RECIPES. PLEASE SHARE MORE.
We will Lisa! Glad you liked the chowder!
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.
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!
Awesome easy recipes… never tried it yet but looks delicious… I will however appreciate more gluten free recipes… Thank you
Thanks for your feedback Marlene! We hope you love the chowder!
How many net carbs?
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.
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!
Thanks Deb! So glad you enjoyed the chowder!