I’m sharing my Cauliflower Chowder made in the slow cooker that includes one unexpected pantry ingredient you won’t guess.

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I wasn’t expecting much when I first tried this Crockpot Cauliflower twist on a chowder, but wow it surprised me. I kept thinking cauliflower and Yukon Gold potatoes couldn’t hang together like that, yet they make this soup sing with a kind of simple richness that sneaks up on you.

It’s the kind of Cauliflower Chowder I bring when I want something low fuss but not boring, the kind that makes people ask me whats in it. You wont believe how different it feels from regular veggie soups, and somehow every bowl starts a little conversation.

Ingredients

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Cauliflower: mild, slightly nutty, high in fiber and vitamin C, makes soup creamy
Yukon Gold potatoes: starchy, gives body and natural creaminess, adds potassium
Heavy cream: rich fat adds silkiness and calories, half and half a lighter swap
Onion: sweet savory base, adds depth and natural sugars when gently cooked
Garlic: sharp aromatic punch, small amount boosts umami and savory notes
Broth: low sodium stock keeps it light, adds salty savory background flavor
Butter: rich mouthfeel and depth, a little goes a long way
Thyme: herbaceous floral notes, brightens the chowder without overpowering
Bacon (optional): smoky salty crunch, adds protein but also more fat and sodium

Ingredient Quantities

1 medium head cauliflower (about 1.5 to 2 lb), cut into florets

2 medium Yukon Gold potatoes, peeled and diced (about 1 lb)

1 medium yellow onion, diced

2 stalks celery, diced

2 medium carrots, peeled and diced

3 cloves garlic, minced

4 cups low sodium chicken or vegetable broth

1 cup heavy cream or half and half, your choice

2 tablespoons unsalted butter

1 bay leaf

1 teaspoon dried thyme or 2 to 3 sprigs fresh thyme

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons cornstarch (optional, for thickening)

4 slices bacon, cooked and crumbled (optional)

How to Make this

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1. Cook the 4 slices of bacon if using until crisp, drain on paper towels and crumble, save a tablespoon of the fat if you wanna brown the veggies for extra flavor.

2. Optional but worth it: in a skillet melt 2 tablespoons unsalted butter (or use the reserved bacon fat) and sweat 1 diced yellow onion, 2 diced celery stalks, 2 peeled and diced carrots and 3 minced garlic cloves for 3 to 5 minutes until soft and fragrant, then transfer to the slow cooker.

3. Add about 1 medium head cauliflower cut into florets, 2 peeled and diced Yukon Gold potatoes (about 1 lb), the sautéed veggies or the raw ones if you skipped step 2, 4 cups low sodium chicken or vegetable broth, 1 bay leaf, 1 teaspoon dried thyme or 2 to 3 sprigs fresh thyme, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper to the slow cooker; drop in the remaining butter if you didnt use it already.

4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the cauliflower and potatoes are very tender.

5. Remove the bay leaf and any thyme stems, then use a potato masher or an immersion blender to mash or pulse about one third to one half of the pot so you get a creamy body but still lots of chunks, dont over blend unless you want a completely smooth chowder.

6. Stir in 1 cup heavy cream or half and half and let the soup heat through on low for about 10 to 15 minutes.

7. If you want it thicker, make a slurry with 2 tablespoons cornstarch mixed with 2 tablespoons cold water, whisk it into a ladle of hot chowder and then stir that back into the pot and cook on high for 10 to 15 minutes until it thickens, or keep mashing more veggies instead.

8. Taste and adjust seasoning with a little more salt and pepper if needed, fold in a small pat of butter for silkiness if you like.

9. Serve hot topped with the crumbled bacon and a sprinkle of fresh thyme or cracked black pepper, with crusty bread on the side because youre gonna want to soak every last drop up.

Equipment Needed

1. Slow cooker (6 to 7 qt)
2. Large skillet or sauté pan (for bacon and browning veggies)
3. Chef’s knife
4. Cutting board
5. Vegetable peeler
6. Measuring cups and spoons
7. Wooden spoon or silicone spatula
8. Potato masher or immersion blender
9. Ladle and small whisk (for the cornstarch slurry)
10. Paper towels and a small bowl (for draining/crumbling bacon)

FAQ

Q: Can I make this chowder vegetarian or vegan?
A: Yes. Use vegetable broth, swap the butter for olive oil or vegan butter and leave out the bacon. Replace the heavy cream with unsweetened coconut milk or homemade cashew cream (soak 1 cup cashews, blend with 1/2 to 3/4 cup water till smooth) and add it at the end of cooking.

Q: How long should I cook it in the slow cooker?
A: Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the potatoes and cauliflower are fork tender. Remove the bay leaf, then mash a bit or use an immersion blender for creaminess if you like.

Q: My chowder is too thin, how do I thicken it without changing the flavor?
A: Mash some of the potatoes and cauliflower with a potato masher or pulse 1/3 of the soup with an immersion blender to naturally thicken it. If you want a quicker fix, mix 2 tablespoons cornstarch with 2 tablespoons cold water, stir that slurry into the hot soup and cook on High 10 to 15 minutes till it thickens.

Q: Can I freeze this chowder and how do I reheat it?
A: You can freeze it, but cream can separate when frozen. For best results freeze before adding dairy, thaw overnight in the fridge, reheat gently on the stove and stir in cream at the end. If it looks grainy after reheating just blend briefly or whisk vigorously.

Q: Can I use milk instead of heavy cream?
A: Yes, whole milk works fine but the chowder will be a bit thinner, low fat milks are thinner still. If using milk add it near the end and warm gently to avoid curdling. For a richer dairy free option use canned coconut milk or cashew cream.

Q: Can I add other ingredients or change the flavor profile?
A: Absolutely. Stir in corn, peas, chopped leeks, or chopped kale near the end of cooking. Want heat or smokiness, add a pinch of cayenne or smoked paprika. Bacon is optional and makes a nice crunchy topping, or use crispy shallots for a vegetarian crunch.

Slow Cooker Cauliflower Chowder Recipe Substitutions and Variations

Cauliflower: swap it for broccoli florets (about the same weight), cooks the same and gives a greener chowder.
Yukon Gold potatoes: use russets for a fluffier, starchier texture (1:1), or try sweet potatoes for a sweeter, orange twist, they’ll change color and flavor but still work.
Heavy cream: for dairy free use 1 cup full fat canned coconut milk, or make a quick substitute with 3/4 cup milk plus 1/4 cup melted butter, whisk and add.
Bacon (optional): replace with diced pancetta or smoked sausage for that porky note, or go vegetarian with 1/2 tsp smoked paprika plus sautéed mushrooms or tempeh bacon.

Pro Tips

– If you cook bacon, save a tablespoon of the fat and use it to brown the onion/celery/carrots, it gives way more depth than just throwing everything in raw. Brown until edges get a little color, but dont let garlic burn.

– Control the texture by only blending part of the pot, not all of it. Pulse with an immersion blender or mash about a third to a half, taste, then decide, over-blending makes the chowder gluey. If you want ultra-smooth, blend a separate small batch and add it back so you can still keep some chunks.

– For thickening, do a proper slurry: mix cornstarch with cold water first, whisk a little into a ladle of hot soup, then stir that back in and simmer until glossy. Add starch a tablespoon at a time, wait till it cooks through before adding more. Arrowroot works better if you plan to freeze leftovers.

– Finish and adjust at the end, not the start: stir in cream on low so it wont break, add a small pat of butter for silkiness, then taste for salt and pepper. A tiny splash of lemon juice or vinegar will brighten the whole pot, and remember soups get thicker when chilled so thin with a bit of broth when you reheat.

Slow Cooker Cauliflower Chowder Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing my Cauliflower Chowder made in the slow cooker that includes one unexpected pantry ingredient you won’t guess.

Servings

servings

Calories

329

kcal

Equipment: 1. Slow cooker (6 to 7 qt)
2. Large skillet or sauté pan (for bacon and browning veggies)
3. Chef’s knife
4. Cutting board
5. Vegetable peeler
6. Measuring cups and spoons
7. Wooden spoon or silicone spatula
8. Potato masher or immersion blender
9. Ladle and small whisk (for the cornstarch slurry)
10. Paper towels and a small bowl (for draining/crumbling bacon)

Ingredients

1 medium head cauliflower (about 1.5 to 2 lb), cut into florets
2 medium Yukon Gold potatoes, peeled and diced (about 1 lb)
1 medium yellow onion, diced
2 stalks celery, diced
2 medium carrots, peeled and diced
3 cloves garlic, minced
4 cups low sodium chicken or vegetable broth
1 cup heavy cream or half and half, your choice
2 tablespoons unsalted butter
1 bay leaf
1 teaspoon dried thyme or 2 to 3 sprigs fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons cornstarch (optional, for thickening)
4 slices bacon, cooked and crumbled (optional)

Directions

Cook the 4 slices of bacon if using until crisp, drain on paper towels and crumble, save a tablespoon of the fat if you wanna brown the veggies for extra flavor.
Optional but worth it: in a skillet melt 2 tablespoons unsalted butter (or use the reserved bacon fat) and sweat 1 diced yellow onion, 2 diced celery stalks, 2 peeled and diced carrots and 3 minced garlic cloves for 3 to 5 minutes until soft and fragrant, then transfer to the slow cooker.
Add about 1 medium head cauliflower cut into florets, 2 peeled and diced Yukon Gold potatoes (about 1 lb), the sautéed veggies or the raw ones if you skipped step 2, 4 cups low sodium chicken or vegetable broth, 1 bay leaf, 1 teaspoon dried thyme or 2 to 3 sprigs fresh thyme, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper to the slow cooker; drop in the remaining butter if you didnt use it already.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the cauliflower and potatoes are very tender.
Remove the bay leaf and any thyme stems, then use a potato masher or an immersion blender to mash or pulse about one third to one half of the pot so you get a creamy body but still lots of chunks, dont over blend unless you want a completely smooth chowder.
Stir in 1 cup heavy cream or half and half and let the soup heat through on low for about 10 to 15 minutes.
If you want it thicker, make a slurry with 2 tablespoons cornstarch mixed with 2 tablespoons cold water, whisk it into a ladle of hot chowder and then stir that back into the pot and cook on high for 10 to 15 minutes until it thickens, or keep mashing more veggies instead.
Taste and adjust seasoning with a little more salt and pepper if needed, fold in a small pat of butter for silkiness if you like.
Serve hot topped with the crumbled bacon and a sprinkle of fresh thyme or cracked black pepper, with crusty bread on the side because youre gonna want to soak every last drop up.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.