HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCarb Smart Creamy Bacon Cauliflower Chowder
Carb Smart Creamy Bacon-Cauliflower Chowder

Carb Smart Creamy Bacon-Cauliflower Chowder

with Cheddar Cheese and Chives

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This luscious, creamy chowder gets its depth of from nutty-sweet roasted cauliflower 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.

Tags:Carb Smart (50g or less)

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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

100 g

Bacon Strips

285 g

Cauliflower, florets

230 g

Russet Potato

2 unit

Chicken Broth Concentrate

1 tbsp

Garlic Puree

113 g

Yellow Onion

28 g

Seed Blend

(ContainsSoy/Soja, Peanut/Cacahuète)

7 g


½ cup

White Cheddar Cheese, shredded


56 mL



Not included in your delivery

0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories700 kcal
Fat45 g
Saturated Fat20 g
Carbohydrate42 g
Sugar8 g
Dietary Fiber5 g
Protein25 g
Cholesterol95 mg
Sodium1070 mg
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Slotted Spoon
Baking Sheet
Measuring Cups
Potato Masher
Instructionsarrow up iconarrow up icon
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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 the pot is hot, add bacon to the dry pot. Cook, stirring occasionally, until bacon is 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.


Add cauliflower to an unlined baking sheet. When bacon is done, add half the reserved bacon fat to the baking sheet with cauliflower, reserving 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.


Meanwhile, heat the pot with reserved bacon fat over medium. When hot, add onions. Cook, stirring occasionally, until onions soften slightly, 1-2 min. Add potatoes, garlic puree, broth concentrates and 1 1/2 cups water (dbl for 4 ppl). 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.


Remove the pot from heat. Add half the cauliflower. Carefully mash until chowder is mostly smooth or reaches desired consistency. 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.


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