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Cauliflower Chowder with Crispy Pork Belly

A creamy cauliflower chowder made with onions, carrots, and celery then topped with Monterey Jack cheese and crispy diced pork belly.
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Cauliflower Chowder with Crispy Pork Belly
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Servings: 6
Total Time: 50 minutes
Recipe by: Frankie


1/2 pound pork belly, diced
salt & pepper
1 large head cauliflower, roughly chopped
1/2 medium yellow onion, diced
1 carrot, diced
1 celery rib, diced
2 medium garlic cloves, minced
3 TBSP unsalted butter
1/4 cup flour
1 cup whole milk
4 cups chicken stock
1 cup shredded Monterey Jack cheese


1. Heat a dutch oven or large pot over medium-high heat.

2. Lightly season the pork belly with salt and pepper. Cook the pork belly, stirring occasionally, until crispy, about 8 minutes. Transfer the crispy pork to a paper towel lined plate to drain and set aside.

3. Discard all but 1 TBSP of fat from the pot. Keep the heat at medium-high and add the cauliflower, onion, carrot, celery, and garlic and cook, stirring occasionally, about 5 minutes.

4. Add the butter and stir until melted. Add the flour and stir until well combined.

5. Slowly stir in the milk and chicken stock. Continue stirring until mixture comes to a boil.

6. Reduce heat to low and simmer, stirring occasionally, until cauliflower is tender and soup is desired thickness, 15 to 20 minutes.

7. Take off the heat, add salt & pepper to taste.

8. Serve in bowls topped with shredded cheese and the crispy pork belly.

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