Imagine a bowl of pure comfort that combines the smoky crunch of bacon, the creamy richness of heavy cream, and the subtle sweetness of corn and cauliflower - all in one magical chowder! This Cauliflower Corn Bacon Chowder isn't just another soup; it's a culinary adventure that transforms humble ingredients into a restaurant-worthy dish that will have your family begging for seconds. Perfect for chilly evenings or when you need a hearty meal that feels like a warm hug, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 slices bacon, chopped
- 1 onion, chopped
- 1 head cauliflower, chopped
- 2 cups corn (fresh or frozen)
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chives for garnish
Instructions
- In a large heavy-bottomed pot or Dutch oven, cook chopped bacon over medium heat until crisp and golden brown, rendering out the fat. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving bacon grease in the pot.
- Add chopped onions to the bacon fat and sauté until translucent and softened, approximately 4-5 minutes, stirring occasionally to prevent burning.
- Add chopped cauliflower to the pot and cook for 5-6 minutes, stirring occasionally, allowing the vegetable to slightly caramelize and develop a golden color.
- Pour in chicken broth and corn, bringing the mixture to a gentle simmer. Cover and cook for 10-12 minutes until cauliflower is tender but not mushy.
- Reduce heat to low and slowly stir in heavy cream, allowing the chowder to thicken slightly without boiling.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Ladle chowder into serving bowls, garnish with reserved crispy bacon pieces and freshly chopped chives.
- Serve hot, optionally with crusty bread or oyster crackers on the side.
Tips
- Choose high-quality bacon for maximum flavor - thick-cut varieties work best for extra crispiness.
- Don't rush the bacon rendering process; low and slow helps develop deep, rich flavor.
- For extra depth, consider adding a splash of white wine when sautéing the onions.
- Use fresh corn when in season for the most vibrant flavor, but frozen works perfectly too.
- Be careful not to boil the cream - gentle heating prevents separation and maintains a smooth texture.
- For a lighter version, you can substitute half-and-half or whole milk for heavy cream.
- Garnish generously with fresh chives or green onions for a pop of color and freshness.
- Let the chowder rest for 5-10 minutes before serving to allow flavors to meld together.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 15g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 75mg
