Cauliflower Chicken Chowder: A Creamy, Healthy, and Low-Carb Delight

Looking for a warm, hearty, and nutritious soup that’s perfect for any season? This Cauliflower Chicken Chowder is a delicious, low-carb, and gluten-free meal packed with protein and flavor. Whether you’re following a keto diet or just want a comforting bowl of goodness, this recipe is a must-try!

Why You’ll Love This Recipe

• Low-Carb & Keto-Friendly – Uses cauliflower instead of potatoes for a creamy, thick texture.
• Rich in Protein – Chicken adds lean protein, making it a well-balanced meal.
• Flavorful & Comforting – The combination of roasted cauliflower, herbs, and creamy broth makes every spoonful irresistible.
• Easy to Customize – Add extra veggies, adjust spices, or swap ingredients to suit your taste.

Ingredients

To make this delicious chowder, you’ll need:

• 1 large head of cauliflower, cut into florets
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts or thighs, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 4 cups chicken broth
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 1 cup heavy cream
• Salt & black pepper, to taste
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Roast the Cauliflower

Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil and a pinch of salt. Spread them evenly on a baking sheet and roast for 20-25 minutes, turning halfway through until golden brown.

2. Cook the Chicken

While the cauliflower is roasting, heat a large pot over medium heat. Add a tablespoon of olive oil, then the diced chicken. Season with salt and pepper. Cook until the chicken is no longer pink in the center (5-7 minutes). Remove and set aside.

3. Sauté the Vegetables

In the same pot, add the chopped onion and cook until translucent (about 5 minutes). Add the garlic, carrots, celery, and bell pepper. Sauté for another 5-7 minutes, until slightly softened.

4. Combine Everything

Return the chicken to the pot, then add the roasted cauliflower, chicken broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low and let it simmer for 15-20 minutes.

5. Add Cream and Serve

Stir in the heavy cream and let the chowder simmer for another 5 minutes. Adjust seasoning if needed. Remove the bay leaf before serving and garnish with parsley.

Pro Tips for the Best Cauliflower Chicken Chowder

• For extra thickness, mash some of the roasted cauliflower before adding it to the soup.
• Want it spicier? Add red pepper flakes or a dash of hot sauce.
• Dairy-Free Option: Swap heavy cream with full-fat coconut milk for a delicious twist.
• Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator.

Frequently Asked Questions

Can I Freeze This Chowder?

Yes, but if you plan to freeze it, avoid adding the cream beforehand. Freeze the soup base and add the cream when reheating.

What Can I Use Instead of Chicken?

Try using shrimp, turkey, or even chickpeas for a vegetarian option.

Can I Add Cheese?

Absolutely! Stir in cheddar or Parmesan for extra richness.

What to Serve with Cauliflower Chicken Chowder

Pair this creamy chowder with a fresh salad or a slice of keto-friendly bread for a complete meal.

More Hearty Soup Recipes You’ll Love

If you enjoyed this recipe, check out these delicious soups:

• Broccoli Almond Soup – Another creamy, nutrient-packed soup.
• Keto Tuscan Soup – A low-carb take on a classic Italian favorite.
• Creamy Crack Chicken Soup – Rich, cheesy, and full of flavor.

Final Thoughts

This Cauliflower Chicken Chowder is the perfect balance of comfort and health. Whether you’re looking for a hearty winter soup or a light summer meal, this chowder is guaranteed to satisfy your taste buds. Try it today and let us know how you liked it!

Did you try this recipe? Share your feedback in the comments and check out more delicious, healthy meals at Chaskoza!