Roasted Cauliflower Corn Chowder is a lightened up creamy, comforting soup. It’s quick and easy to make and has all the flavor of classic corn chowders with a little less guilt.
This post contains affiliate links. See our Disclosure Statement for more information.
Using cauliflower as a replacement for potatoes has become really popular over the last few years. It’s a great way to lighten up recipes and reduce the carbohydrates.
Some recipes where this works really well are Cauliflower Au Gratin, Cauliflower Pizza Crust, and in soups like this Roasted Cauliflower Corn Chowder.
This is a creamy cauliflower soup with added sweetness from the corn and smokiness from the turkey bacon.
Why This Recipe Works
It takes only seven ingredients (plus olive oil, salt, and pepper) and about 30 minutes of your time to make this soup.
There are only 290 calories and 34 grams of carbohydrates per serving. While this isn’t really a low carb recipe, it’s still much less than what’s found in corn chowders that use potatoes.
This is a family friendly recipe perfect for lunch or dinner.
How to Make Roasted Cauliflower Corn Chowder
What You Need to Make This Recipe
For this recipe you just need 1 head of cauliflower, 1 small onion, 2 cloves of garlic, a can of creamed corn, a can of evaporated milk, vegetable stock, 6 strips of turkey bacon, olive oil, salt and pepper.
Prep!
The prep work for this recipe is fairly simple.
Preheat your oven to 425°F.
Cut the cauliflower into bite-size pieces, mince the garlic, finely chop the onion, and cut the turkey bacon into thin strips.
Create!
Toss the cauliflower florets with 1 tablespoon of the olive oil, then spread onto a baking sheet and season with salt and pepper.
Roast for 20-25 minutes, tossing halfway through, or until the cauliflower is just fork-tender.
While the cauliflower is roasting, begin preparing the rest of the recipe.
Add the remaining olive oil and turkey bacon to a Dutch oven or deep skillet over medium heat. Cook, stirring frequently, until it just begins to crisp, about 5 minutes.
Mix in the garlic and onion and cook an additional 2-3 minutes, or until the onion starts to soften.
Pour in the creamed corn, evaporated milk, and vegetable stock and cook until heated through.
Once the cauliflower is done roasting, stir it into the soup.
Taste and season with salt and pepper, as needed.
Present!
Serve hot.
Tips and Techniques
- If you must substitute the evaporated milk, the best option is to use a combination of whole milk and half-and-half.
- If you substitute pork bacon, be sure to drain the excess grease after cooking it and before adding the garlic and onion.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ’s
- Can you freeze corn chowder? This Cauliflower Corn Chowder will freeze well because it’s made with evaporated milk. If you substitute regular milk instead, it won’t freeze as nicely.
- What do you serve with corn chowder? Salad, rolls or biscuits, and sandwiches pair nicely with corn chowder.
More Cauliflower Soup Recipes to Try
Cauliflower soups are so delicious. Some other cauliflower based soups you may like include this recipe for Keto Lemon Chicken Soup with Cauliflower Rice.
Low Carb Steak and Cauliflower Soup and Cauliflower Chicken Chowder are two more cauliflower soup recipes that are definitely worth a try!
Love this Roasted Cauliflower Corn Chowder recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Roasted Cauliflower Corn Chowder
Ingredients
- 4 cups cauliflower florets * from one small head
- 2 tablespoons extra virgin olive oil * divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 strips turkey bacon * cut into thin strips, or diced
- 1/3 cup onion * finely diced from 1 small onion
- 2 cloves garlic * minced
- 1 14oz can creamed corn
- 1 12oz can evaporated milk
- 1 cup vegetable stock
Instructions
- Preheat oven to 425°F.
- Toss the cauliflower florets with 1 tablespoon of the olive oil, then spread them onto a sheet pan and season with salt and pepper.
- Roast, tossing halfway, for 20-25 minutes or until just fork-tender.
- While the cauliflower is roasting, heat the remaining olive oil in a Dutch oven or stock pot over medium heat.
- Add the bacon and cook, stirring frequently, until it's just starting to crisp.
- Mix in the onion and garlic and cook an additional 2-3 minutes or until softened.
- Stir in the creamed corn, evaporated milk, and vegetable stock.
- When the cauliflower is done roasting, stir it into the soup.
- Taste and season with salt and pepper, as needed.
Notes
Tips and Techniques for the Best Cauliflower Corn Chowder
- If you must substitute the evaporated milk, the best option is to use a combination of whole milk and half-and-half.
- If you substitute pork bacon, be sure to drain the excess grease after cooking it and before adding the garlic and onion.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days. ** Nutritional information is an estimate and may vary.
Nutrition
This recipe was originally published on January 21, 2016. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in January 2020.
Tisha says
Interesting take on chowder! I’m excited to try it!
Sandi says
I have never thought to use cauliflower in chowder! I am really excited to make this!
Emily Hill says
I’ve heard of potato corn chowder but not cauliflower corn chowder. This sounds yummy!
Diana says
I love a bowl of creamy corn chowder on a chilly evening. This looks and sounds so good!
Leslie says
This is a combination I’ve never seen before. It sounds delicious. This cooler weather has me in the mood for a lot of soups.
Ashley says
I love corn chowder! I’m definitely making this next month when the corn starts to get harvested!
ourlittleeverything says
Hope you like it!
Bella says
Yummy yummyy, This looks heavenly!!
http://xoxobella.com
ourlittleeverything says
Thanks Bella!
Danielle Greco says
Looks so simple! And yummy. I love using cauliflower in dishes. Thanks for sharing`
ourlittleeverything says
Thanks for stopping by Danielle 🙂
Anya says
Love corn chowder and this recipe looks so delicious.
ourlittleeverything says
Thank you Anya!
Denay DeGuzman says
Woo-hoo! I love discovering delicious new recipes that are easy to prepare. And boy are the images of your yummy cauliflower corn chowder making me hungry. I immediately had to stop to pin this wholesome goodness to a group recipe board on Pinterest to share the love. Thank you for sharing your kitchen inspiration! 🙂
ourlittleeverything says
Thanks for sharing Denay – I appreciate it 🙂
Lauren says
this looks amazing.. I love soup and cauliflower! 🙂 This actually looks easy enough that I could do this.
ourlittleeverything says
It’s super easy! Thanks for stopping by 🙂
Sophia says
I am a fan of cauliflower too. This soup looks wonderful.
ourlittleeverything says
Thanks Sophia!
Emily @ Recipes to Nourish says
This sounds delicious! LOVE corn chowder and with cauliflower and bacon sounds great!
ourlittleeverything says
Thank you!
Kyla Matton Osborne (#RubyWriter) says
It sounds really delicious! I love the idea of replacing the potatoes with cauliflower. Looking forward to trying it!
ourlittleeverything says
Thanks so much Kyla 🙂
linda spiker says
I adore quick and easy soups!
ourlittleeverything says
Me too 🙂