This post may contain affiliate links. Please read our disclosure policy.
Easy and hearty delicious Paleo Cauliflower Yam Cream Chowder ! Enjoy a bowl of creamy delicious chowder that’s dairy and gluten free. Make a big pot for the entire family to enjoy !
This is the first time I’ve shared my take on Cauliflower Yam Cream Chowder and boy I have to say IT IS SO GOOD !!
I always use my husband Nate as the Guinea pig to taste-test my new inventions since he has had his fair share of traditional Asian food plus his Irish American heritage.
So when I see him continuing to go back to the kitchen to get his 2nd and 3rd refills of my Paleo chowder I know I’ve hit the jackpot ! 🙂
What makes my Cauliflower Yam Cream Chowder better than others ?
You’ve seen your fair share of Paleo chowder on the net, but what made my chowder way creamier and sweeter than others was the type of yam I used.
Japanese yam (with white color flash inside) has a slightly sweeter and denser texture than other type of yams so when you use this type of yam, there’s no need to use flour or starch powder. Less carb for the win !
So what if you can’t find Japanese yam ?
Try russet potatoes. They have a soft and creamy texture but are slightly less dense than Japanese yams.
Paleo Cauliflower Yam Cream Chowder – my ultimate leftover saver
Speaking of the versatility and convenience of this chowder, I like to add leftover chicken, turkey, grilled white fish, or ham to make it hearty and protein-rich.
You can also add crispy bacon like I did in the 1-minute video demo below, to give some crunchy texture in the mouthfeel, or even add diced avocado for extra good fat.
Hmm… super uber yum !
Share and watch the 1-minute video below.
The chowder is so sweet and creamy smooth. You’ll be hooked after one sip !
Cauliflower Yam Cream Chowder (Paleo, Whole30)
Ingredients
- 2 cups Japanese yam with red/purple dark color skin and white flesh inside* peeled and diced to 1-inch small cubes
- 1 ½ cups cauliflower roughly chopped
- Half one whole yellow onion chopped
- 2 cloves small garlic , finely chopped
- 2 cups chicken stock/broth low sodium
- 1 cup full fat coconut milk from a can
- ¼ tsp turmeric powder
- ¼ tsp ground black pepper
- Sea salt to taste
- 1 ½ tsp ghee saute use. Alt. avocado oil
Optional add-on:
- Crispy bacon
- avocado
- shredded chicken, turkey, or ham
Instructions
- Heat 1 ½ tsp ghee over a medium size soup pot. When hot, lower the heat to medium, add chopped onion and garlic. Season with a small pinch of salt. Saute until fragrant and the onion turns slightly translucent.
- Add cubed Japaneses yam, cauliflower, ¼ tsp turmeric powder, and ¼ tsp black pepper. Keep sauteing for another 3-4 mins. Season with a tab more salt.
- Add chicken stock. Cover the post and bring the soup to boil then lower the heat to medium low and simmer for about 10-15 mins or until the yam turn very soft. Taste and see if more salt or pepper is needed.
- Add 1 cup full-fat coconut milk. Blend/puree the soup until creamy and smooth.
- (optional) serve with crispy bacon, avocado, and shredded chicken, turkey, or ham.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi – I’d like to try this but I’m not a fan of cauliflower. Is it required for the recipe? If so, is there a substitite?
Thank you!!
HI Cathy, yes since this recipe is written or cauliflower. There are other thicker/chowder type of soup recipes on my blog. Please feel free to use them. They are without cauliflower. iheartumami.com/recipes
This was so good! I even got mom’s approval and that is not an easy task to do!
What would be the best way to store this? And do you think it’s freezer friendly?
Absolutely delicious! I put crispy bacon bits on top and more black pepper. So good, thank you. Longing to try it with some turkey and avocado as well. This only serves two hungry adults, as a main meal. Your site is going to help me succeed in my Whole30 (about my 15th round I think ;))
Thanks so much, Nicola!
Yummm! Looks so good!
Thanks so much Tina ! We love Paleo Cream Chowder !
I made this for dinner tonight. It was very easy and fast. I substituted Japanese sweet potato and yellow onion with russet potatoes and shallots. I topped it with pan fried cubed pancetta from Trader Joe’s. Turned out great and both husband and son enjoyed it. Husband wants it for lunch tomorrow so I didn’t even get to enjoy a bowl! This will be in our regular line up this winter. Thanks for sharing this wonderfully easy recipe!
You are so very welcome Dear Judy !! Pancetta sounds wonderful. You just reminded me I could sub bacon for pancetta too !! Sounds delicious. So happy your husband and son both enjoyed the cream chowder as well. My husband has been asking me to make more. This chowder has certainly become one of my regular to-cook menus as well!
Thanks so much for sharing and it’s always so great to hear from you ! XOxo
We’re having a potluck at church tomorrow, and the theme is BACON. So I’m making this!
That sounds fantastic ! Enjoy, Carol !! :))
This looks delicious, but I have a bunch of regular garnet yams that I need to use up. Would it still be good with these instead of the Japanese yams you suggest?
Hi Stephanie, Thanks for your message ! Sorry it went to my spam mailbox and I just saw your message.
You could use garnet yams but the color will be more orange/red-ish. I and some other readers have tried using russet potatoes. They are super yummy too !