Carb Smart Creamy Bacon-Cauliflower Chowder
with Cheddar Cheese and Chives- Soy
- Peanuts
- Milk
This luscious, creamy chowder gets its depth 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.
Ingredients
100 g
Bacon Strips
285 g
Cauliflower, florets
230 g
Russet Potato
1 tbsp
Chicken Stock Powder
(Contains: Soy)
2 unit
Garlic, cloves
113 g
Yellow Onion
28 g
Seed Blend
(Contains: Soy, Peanuts)
7 g
Chives
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
56 mL
Cream
(Contains: Milk)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
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. Peel, then mince or grate garlic.
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 garlic. Cook, stirring often, until fragrant, 30 sec. Add potatoes, stock powder 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. (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.
Divide chowder between bowls. Top with bacon. Sprinkle chives and seed blend over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: This chowder earns consistent praise for its creamy, savoury depth, with bacon and roasted cauliflower working especially well together. Some reviewers found it a touch bland and suggest doubling the bacon or adding extra cheese to boost flavour.
- Ease of prep: Most reviewers found it straightforward to follow, though several noted it took closer to an hour than the suggested 30 minutes, especially for the four-serving version.
- Suggestions: Use an immersion blender rather than a masher for a smoother, creamier texture. Some reviewers also recommend adding a sprinkle of chilli flakes or cayenne, and serving alongside crusty bread or garlic toast to round out the meal.
- Leftovers: This chowder keeps well and several reviewers enjoyed it for lunch the next day; one reviewer noted it freezes nicely in individual portions.
- Portions: Many reviewers felt the serving size ran small for a main meal, and suggest adding extra cauliflower, potato, or bacon to make it more filling.
