Carb Smart Bacon, Chicken and Cauliflower Chowder
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Carb Smart Bacon, Chicken and Cauliflower Chowder

Carb Smart Bacon, Chicken and Cauliflower Chowder

with Cheddar Cheese and Chives

This luscious, creamy chowder gets its depth from nutty-sweet roasted cauliflower, hearty chicken and salty bacon fat. Extra crunch from the seeds and bacon bits on top make this an unforgettable bowl of goodness!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

100 g

Bacon Strips

285 g

Cauliflower, florets

1 unit

Russet Potato

1 tbsp

Chicken Stock Powder

(Contains Soy)

2 unit

Garlic, cloves

1 unit

Yellow Onion

28 g

Seed Blend

7 g


½ cup

White Cheddar Cheese, shredded

(Contains Milk)

56 mL


(Contains Milk)

2 unit

Chicken Breasts

Not included in your delivery

0.13 tsp


0.13 tsp



Nutrition Values

Calories870 kcal
Fat52 g
Saturated Fat23 g
Carbohydrate42 g
Sugar11 g
Dietary Fiber6 g
Protein58 g
Cholesterol220 mg
Sodium1300 mg
Trans Fat0.5 g
Potassium1750 mg
Calcium350 mg
Iron2.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Paper Towel
Slotted Spoon
Baking Sheet
Measuring Cups
Potato Masher


Cook bacon

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large pot over medium heat. While the pot heats, cut bacon into 1/4-inch pieces. When hot, add bacon to the dry pot. Cook, stirring occasionally, until crispy, 5-7 min.** Remove the pot from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving bacon fat in the pot.


Meanwhile, on a clean cutting board, peel, then cut potato into 1/2-inch pieces. Cut cauliflower into 1/2-inch pieces. Peel, then cut onion into 1/4-inch pieces. Thinly slice chives.Peel, then mince or grate garlic.

Roast cauliflower

Add cauliflower to an unlined baking sheet. When bacon is done, add half the reserved bacon fat to the baking sheet with cauliflower. Reserve remaining bacon fat in the pot. Season cauliflower with salt and pepper, then toss to coat. Roast in the top of the oven, flipping halfway through, until tender and golden-brown, 14-16 min.

Start chowder

Meanwhile, reheat the pot with reserved bacon fat over medium. When the pot is hot, add onions. Cook, stirring occasionally, until slightly softened, 1-2 min. Add garlic. Cook, stirring often, until fragrant, 30 sec.Add potatoes, stock powder and 1 1/2 cups (3 cups) water. Season with salt and pepper, to taste. Bring to a simmer over high. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are fork-tender, 10-12 min.

Finish chowder

Remove the pot from heat. Add half the cauliflower. Carefully mash until chowder is mostly smooth or reaches desired consistency. (TIP: If you have an immersion blender, use it instead of a masher.)Add cheese, cream and remaining cauliflower. Return the pot to high. Cook, stirring often, until cheese melts and chowder thickens slightly, 2-3 min. (TIP: If chowder is too thick, add water, 1/4 cup at a time, until it reaches desired consistency.) Season with salt and pepper, to taste.

Finish and serve

Divide chowder between bowls. Top with bacon. Sprinkle chives and seed blend over top.