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    Home > Blog > Soups > Creamy Vegan Cauliflower Chowder

    Creamy Vegan Cauliflower Chowder

    by Teri Lyn Fisher · Published: Jan 8, 2018 · Modified: May 25, 2020

    Jump to Recipe

    A bowl of creamy vegan cauliflower chowder with crackers and bacon.

    New England Clam Chowder is one of my favorite soups. It’s such a warm and comforting dish, but I get a little bummed with the amount of butter and cream that tends to go into a lot of versions. Today we have a cleaner version of the classic chowder that is still extra creamy and delicious that you can still feel good about! I also made this version vegan so that it can be enjoyed by anyone and everyone…. …well, except for the bacon ‘garnish’ I stuck in there because I couldn’t help myself.
    The oyster crackers in this are also DELICIOUS, but not vegan because I use regular butter, but feel free to use a vegan butter! I ended up doubling the oyster cracker recipe part the last time I made this because I ended up eating all the buttery crackers before they could make it on top of the chowder, lol. Oh well. Enjoy! xx, Jenny

    A close up of a bowl of creamy vegan cauliflower chowder with crackers and bacon.
    A close up of creamy vegan cauliflower chowder with crackers, bacon and a spoon.

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    A bowl of creamy vegan cauliflower chowder with crackers and bacon.

    Creamy Vegan Cauliflower Chowder

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 20 mins
    Cook Time: 40 mins
    Servings: 4

      INGREDIENTS  

    • 1 ½ tablespoons extra virgin olive oil
    • ½ yellow onion, diced
    • 1 large carrot, peeled and diced
    • 1 celery rib, diced
    • 2 garlic cloves, minced
    • 1 head cauliflower, outer leaves and stem removed and cut into bite sized florets
    • 1 tablespoon minced thyme
    • 1 teaspoon thinly sliced chives
    • 1 quart vegetable stock, warmed
    • salt and pepper to taste

    garnish

    • 2 tablespoons unsalted butter
    • 1 cup oyster crackers
    • 2 teaspoons thinly sliced chives
    • 1 teaspoon minced thyme
    • ½ teaspoon salt
    • ¼ teaspoon cracked black pepper
    • cooked bacon strips, optional garnish

      INSTRUCTIONS  

    • Pour oil into a large pot and place over medium heat.
    • Add onion, carrot and celery and sauté for 4 to 5 minutes. Season with salt and pepper.
    • Add garlic, cauliflower and herbs and continue to sauté for an additional 3 to 4 minutes.
    • Add 3 cups of the stock to the pot and simmer for about 20 minutes or until cauliflower is tender. Season with salt and pepper.
    • Strain half the vegetables from the pot and set aside.
    • Pour remaining mixture into a blender and blend until smooth, adding remaining stock, as needed, until a thick consistency has been achieved.
    • Pour mixture back to the pot and stir in strained vegetables. Adjust seasonings. Simmer for 2 to 3 minutes before removing from heat.
    • For seasoned oyster crackers: Melt butter in a skillet over medium heat. Add oyster crackers and stir to coat in butter. Add remaining ingredients and continue to sauté for about 2 minutes. Remove from heat and allow crackers to cool and dry.
    • To serve: Pour chowder into bowls and top with oyster crackers. Garnish with strips of bacon, if using. Serve.
    Calories: 209kcal Carbohydrates: 22g Protein: 4g Fat: 12g Saturated Fat: 5g Cholesterol: 15mg Sodium: 1408mg Potassium: 527mg Fiber: 4g Sugar: 6g Vitamin A: 3355IU Vitamin C: 76mg Calcium: 50mg Iron: 2mg

    January 8, 2018 / 54 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Wild Mushroom Wafu Pasta with a Soy Butter Sauce
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    January 8, 2018 / 54 Comments

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    1. Michelle

      September 27, 2019 at 5:59 am

      Butter is not vegan so leaving the bacon out does not make this vegan… also, it’s pretty insensitive to throw bacon on a chowder that you have named a vegan chowder. smh…. I think it could have been presented in a way to accomodate vegans and non vegans by removing the vegan altogether and stating it can be made vegan by omitting butter and bacon.

      Reply
      • Jenny Park

        September 27, 2019 at 6:58 am

        I’m pretty sure I’ve mentioned this a number of times, but only the chowder itself is vegan…that isn’t including the oyster cracker garnish and the bacon garnish. I don’t think it’s insensitive or misstating, again..as the chowder itself is 100% vegan.

        Reply
    2. Emily Hansen

      February 12, 2018 at 2:51 am

      You’re welcome, Jenny! Glad you love it! :)

      Reply
    3. Emily Hansen

      January 29, 2018 at 10:26 pm

      My family definitely loves anything soup, Jenny! So, I’m pretty sure they’ll love this dish as well. For those who don’t want bacon, you can replace it with shiitake mushrooms.

      Reply
      • Jenny Park

        January 30, 2018 at 12:14 pm

        Oooo! I love the shiitake mushroom sub; great idea! :)

        Reply
    4. Monica Lee

      January 15, 2018 at 10:40 am

      Just finished a bowl with no crackers or bacon. Excellent. I added chopped yellow squash. Mine wasnt pretty white like the picture I guess because I used Organics vegetable broth which is pretty brown. Excellent dish. Will make again. Might even add a little sweet corn next time.

      Reply
    5. Donna Dutton

      January 12, 2018 at 3:42 am

      This sounds fantastic and the comments are the funniest thing I’ve seen for some time! I’ve got to try it at the weekend. Just one thing… Would it be possible to include metric measures in your recipes please?

      Reply
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