Slow Cooker Cauliflower Chowder — Damn Delicious

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Slow Cooker Cauliflower Chowder

Simply throw everything into the crockpot, blend and top with bacon and cheese. Healthy, hearty, easy and effortless!

Is it still soup weather? Because I promise you – it was pushing close to 90 degrees F today here in LA.

Needless to say, I still need a piping hot bowl of cauliflower chowder in this heat wave because I’ll take any excuse to consume bacon and cheese.

I just sprinkle on a little more than what’s appropriate for a “topping” portion.

See, even Butters agrees.

Just throw everything into your crockpot and let it do all the hard work for you. When ready to serve, blend (using a blender or immersion blender if you have one handy) and serve with desired (or really, extra) toppings, to taste.

Slow Cooker Cauliflower Chowder

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 4 hours 10 minutes

Total Time: 4 hours 25 minutes

Simply throw everything into the crockpot, blend and top with bacon and cheese. Healthy, hearty, easy and effortless!


  • 4 slices bacon, diced
  • 1 head cauliflower, roughly chopped
  • 2 leeks (whites only), thoroughly washed and sliced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup half and half*
  • 2 tablespoons chopped fresh chives


  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Place cauliflower, leeks, onion, celery and garlic into a 6-qt slow cooker. Stir in chicken broth, thyme, bay leaf and 2 cups water; season with salt and pepper, to taste.
  3. Cover and cook on low heat for 3-4 hours, or until vegetables are tender. Remove bay leaf’; puree with an immersion blender.
  4. Stir in cheese and half and half.
  5. Serve immediately, garnished with additional cheese, bacon and chives, if desired.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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For me it’s always soup weather. Cold soup in the summer = delicious!

You neglected to mention to fish the bay leaf out before blending, might want to add that bit in there.

Think she did say that.. I’m just getting this recipe.. But it says recover bay leaf and puree

This looks awesome! I’ve loved every recipe of yours that I’ve tried. Thank you. I’m so going to try this soon! Question — can I substitute onions for the leeks? I don’t have any leeks, but I have everything else. Would love to make this today 🙂

Awesome!! Thank you!

I did not like this soup. Followed all the instructions except used shallots instead of leeks. Just kind a blah, really wanted this to turn out yummy

I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.

I’ve made similar soups using so-s0 cheddar, and agree the results can be less than wonderful. However, every time I’ve made the effort to use outstanding cheese, it truly makes all the difference in the world. Just a suggestion — don’t know what kind of cheese you used, but that may be a possible culprit?



Very good recipe, have made it many times. I sub a block of light cream cheese for the 1/2&1/2.

So glad you posted this.i don’t have cream or half and half..

Absolutely love using cauliflower in new ways! Will try this. Thanks for the recipe 🙂 Pinned

OMG YOU HAVE A CORGI! I love you even more than I did before I knew this!!

Amazing! The only thing I changed was I added a handful of frozen corn near the end of cooking. A rich flavor without a huge amount of calories. This is the first time I’ve posted but about the 50th recipe I’ve used from your site Chungah. Thank you so much for your recipes!

i made this today and just tested it… had to report it is DELICIOUS. i actually sautéed the onion and garlic and celery (and a few red pepper flakes) in coconut oil first then plopped it all in the crock pot for 4 hours. i blended it and added a can of full fat coconut milk. (we are vegan 🙂 ) and it is divine on its own! might not even do the cheese at all. i saw in the recipe directions to add 2 cups of water as you make it, but didn’t see it listed in the ingredients. was i correct to add the water? So glad i found you this morning!! good stuff, you!!

Yes, that is correct. Thank you for trying my recipe! 🙂

Yes, Suzi, I was wondering the same thing about 2 cups of water which was not mentioned in the list of ingredients. I thought it was little confusing or maybe it was some kind of misprint. I sure want to try this recipe, I love anything with cauliflower.

This looks magnificent! Perfect for these slew of cold, rainy spring days we seem to endlessly be having!

Am I supposed to put 4 cups of broth AND two cups of water?

Never mind :). I saw the other comments on this issue. It’s all going in the crock pot right now! 🙂

Your missing there serving Size in the nutrition box – I assume 1 cup?

Yes. About 1-2 cups.

Outstanding recipe! Made it today, and will definately be
Making it again. Thank you.

Do you have to blend it? I don’t have a blender.

You don’t have to per se but I highly recommend it!

I am eating your soup right now, and Its delicious! I followed your directions exactly, except I omitted the leeks since I didn’t have them. Very flavorful!

I made this for my daughter’s 4th grade class for a winter potluck they loved it! Since it has the seal of approval from 26 nine year olds, I am making it again tonight for a potluck at my office!
Thanks for sharing the recipe!

Made this last night for the first time. My sous chef (aka hubby) didn’t notice that the cooked bacon was to be added at the end, so he added it to the crock with the rest of the veggies at the beginning and it was pureed with everything else. Now every bite is infused with bacon-y goodness. This may be our go-to method from now on! Seriously, this soup is REALLY good. It’s great as-is, but I’m thinking about adding corn next as one of the other commenters noted, and maybe a small potato to give it a little more body. A great base for experimentation!

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