Slow Cooker Cauliflower Chowder

Slow Cooker Cauliflower Chowder


  • 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.

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