Cauliflower Chowder


I made this a few weeks ago but it’s totally worth the share.  A chowder thickened with cauliflower.  No potato here!  And no cheese needed!!  A total winning, kid friendly, paleo styled meal.  One that will surely be added to my rotating recipes.

Cauliflower Chowder

Cauliflower Chowder

A potato free chowder. So delicious you don't even realize that the potato is absent!!!


  • 1 large leek, whites chopped into half moons
  • 2 large carrots, peeled and sliced
  • 3 celery sticks, chopped
  • 4 cloves garlic, minced
  • 1 large head of cauliflower
  • 1 bag of Trader Joes cauliflower rice
  • 2 lbs boneless, skinless chicken thighs
  • 21 salute seasoning Trader Joes
  • s&p
  • quart chicken stock
  • 1 can coconut milk


  1. Preheat oven to 350. Season chicken thighs with s&p and 21 salute seasoning both sides. Place in an even layer on a parchment paper lined baking sheet. Bake 30 minutes until just cooked through. Set aside.
  2. Cook bacon until crispy and set aside.
  3. Heat up a bit of the bacon grease in a large pot over medium heat. Add the leek, carrot, celery, and garlic. Saute 5 minutes until starting to soften.
  4. Chop the cauliflower head into chunks and steam in another pot until very tender.
  5. Add the cauliflower rice and 2 cups of chicken broth to the veggies.
  6. Place the steamed cauliflower in a bowl and puree using an immersion blender (or in a food processor/blender). If needed add a bit of coconut milk while pureeing.
  7. Shred the cooled chicken and add to the soup along with the cauliflower puree. Season with 21 salute and with s&p. Add 1/2 to full can of coconut milk, your preference. If the soup is too thick add more of the chicken broth until desired consistency is reached.
  8. Simmer 15 minutes until all the veggies are tender.
  9. Serve topped with crumbled bacon.


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