Creamy Cauliflower Chowder (High in Protein!)

Cauliflower Chowder Soup

One of my favorite things to do is taking traditional fare (typically comfort foods!) that aren’t always the healthiest or contain the healthiest ingredients, and overhauling them by making healthy swaps with good-for-you ingredients.  Case in point: this creamy, non-dairy and low carb cauliflower chowder.

One of my sisters (I have 6!) recently shared a comfort-food favorite with me – a creamy chowder – and I made a few swaps to fit my way of eating and it turned out great! This chowder is already quite healthy given it contains heaps of veggies like cauliflower, carrots and celery, but I upped the ante a bit by replacing the regular heavy cream found in chowders with almond milk and using organic bone broth for some extra protein instead of vegetable broth.

While this creamy chowder could definitely be the perfect meatless meal, the addition of a crumbling of bacon on top and cooking the chowder in the same pot the bacon had been cooked in, really lent a nice smoky flavor to the slightly sweet chowder and a crunchy texture to the creaminess of the chowder. So yum!

I am also still loving the variety of Simple Mills crackers! I paired this chowder with their sea salt rosemary flavor. I have my own herby almond flour cracker recipe, but Simple Mills makes this healthy option super convenient and delicious!


Cauliflower Chowder

Course appetizer, snack, dinner, lunch
Cuisine soup
Total Time 30 minutes
Servings 4 large servings


  • 2 slices pasture-raised bacon cooked and chopped
  • avocado oil spray
  • 1 head organic cauliflower chopped
  • 1 small sweet onion chopped
  • 3 stalks organic celery chopped
  • 2 medium carrots peeled and chopped
  • 4 cups chicken bone broth
  • 1 cup unsweetened, plain almond milk
  • pink salt to taste


  1. In a large pot, cook two slices of bacon. Once cooked, set aside bacon and drain grease into a cup.

    2. Spray chopped veggies with a mist of avocado oil and in the same pot the bacon was in, sauté all veggies on medium heat until soft or the onion is translucent.  

    3. Whisk in bone broth and almond milk until well combined. 

    4. Add pink salt to your liking.

    5. Serve warm and garnish with chopped bacon on top!

    6. Stores well in fridge for up to 5 days. 

Recipe Notes

Recipe inspired by Damn Delicious:

This is such a yummy comforting chowder that I definitely plan on making over and over again! What are some of your favorite meals to make healthy?



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