I want you to understand something right now. I love this effing soup. Love love love love it. It’s easy to make and it would be delicious with any sort of meat. I think next time I’m going to make it then add pulled rotisserie chicken to it. It’s my new best friend. My soup friend.
I need to talk something over with you. Because I’m becoming one of those stressed out brides. Which is why we booked a destination wedding in the first place: so it wouldn’t be stressful. But I can’t help but start to feel that way now that it’s only 3 months away. I think I’m just nervous that I’m going to forget something that’s important and since we’ll be in Jamaica, I won’t have it available. And since 3 months comes so effing quickly, I have to start figuring out the little things. Like a veil and gifts for guests and a playlist and swimsuits and makeup and outfits and jewelry and what the guys are wearing…and what MY guy is wearing. They are totally little things that aren’t worth stressing over, but I can’t help but feel that way.
I’ve even started stressing out about looking my best in my wedding dress. I haven’t felt that way or stressed out about my weight/body in a looooong time, but I can’t help but worry about it. My dress isn’t exactly forgiving and I want it to look just right, so I keep finding myself worrying about it. Which is stupid because I’ve been working out HARD for the past 6 years. There’s really nothing different I could do at this point to change anything. Or want to change anything. What’s wrong with me!? I’m getting married to a man I completely adore, in a beautiful place with only a handful of guests who are our close friends. I need to get a massage or something…because eating an entire cake to relieve that stress is just not an option right now. Damnit.
Enough about annoying insecurities, those are the worst, let’s talk about fun girly stuff. I’m playing dress up today with Cassy from Fed and Fit in San Antonio! Being in this warmer, sunny weather is really helping me change around my attitude. I’m serious. Anywho, we are wearing girly little numbers and all kinds over-the-top jewelry during a photo/video shoot today. She’s the best. Have you ever met this girl? She has the absolute best taste in style. Whenever I hang out with her, I end up going home and buying a bunch of clothing that I wouldn’t have worn otherwise because she showed me how it could stylish. She’s wonderful. And her personality is even better. Can’t wait to show you what we are working on!
But enough about girly crap, go make this soup.
Creamy Cauliflower Shrimp Chowder
- Yield: 5-6 1x
Ingredients
- 1 head of cauliflower, cut into florets
- 1 1/2 pound bacon (I used peppered bacon for extra flavor), cut into 1/2 inch pieces
- 1 pound peeled and deveined shrimp
- 2 large carrots, peeled and diced
- 4 stalks of celery, diced
- 1 yellow onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (may use more depending on salt in the bacon and broth)
- 6 cup low sodium chicken broth
- 2 bay leaves
- 1/4 cup fresh parsley, roughly chopped
- for garnish: olive oil and fresh parsley
Instructions
- Steam cauliflower then set aside.
- Place a dutch oven over medium heat. Add bacon and cook until crispy. Remove then set aside on a paper towel. Remove excess bacon fat from dutch oven leaving behind 2-3 tablespoons.
- Pat shrimp dry and sprinkle with salt. Add shrimp to the dutch oven and cook on both sides, about 2-3 minutes until shrimp is pink. Remove and set aside.
- Add carrots, celery, onion, and garlic cloves to the pot and use a wood spatula to scrape the bacon of the pan and toss the veggies. Once onion becomes translucent, add garlic powder, smoked paprika, dried oregano and thyme and salt. Stir for about 1 minute in the veggies.
- Add chicken broth and bay leaves to the pot.
- Add cauliflower to a high speed blender and blend until completely smooth. Scoop out cauliflower puree into the dutch oven along with 1/2 the bacon. Cover and cook for 15 minutes.*
- Remove bay leaves and add fresh parsley then use an immersion blender to puree soup until smooth and combine. Lastly, add the shrimp back to the back to the pot to heat through.
- Top each bowl of soup with fresh parsley, bacon and a swirl of olive oil.
Notes
*I pureed the cauliflower first instead of doing it with an immersion blender later because it gives it a much smoother consistency. You could always puree the cauliflower later with everything else, I just prefer the consistency of the high speed blender.
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This is one of the best soups I’ve ever made, and even my 5 yo son AND 2 yo daughter devoured it! I’m always looking for new ways to make cauliflower, and this “hides” it really well for the kiddos. Thanks!
My husband and I have been together for almost 20 years and married for over six. Our wedding was a simple, private park retreat early in the morning on the first Saturday in September. I am usually such a type A person, yet for some reason, I was able to relax for the wedding and its planning. My family members were the biggest stressors, and I had to block out a lot of their crap and ridiculous chatter. We were so relaxed that I totally forgot to order my bouquet and had to grab some stems from an arrangement I used during the rehearsal dinner! It was too funny, and nobody even knew the difference since our location was naturally gorgeous. Your wedding is in such a lovely natural location, and that beauty will be exquisite. Congrats!
I followed this recipe “almost” exactly and it was delicious. I didn’t have a bag of only frozen shrimp but I had a frozen seafood medley of shrimp, calamari and scallops that I used. And I added a couple teaspoons of Old Bay Seasoning in addition to your seasonings listed. My husband and I both thought it was delicious. I have used many of your recipes and have always been so happy with them. Thanks so much for sharing!
Absolutely LOVE your website and can’t wait to try this recipe!
As far as your worrying about forgetting details, as long as you and your soon to be hubby show up, all is good. Take it from someone who’s been married 21 years…as long as you end up married, love each other, and having a beautiful destination is definitely an added bonus… it’s all good:) Wishing you an amazing day and a loving marriage. Have fun!
Shrimp is one of my favorite types of fish! Mmmmm, this looks fantastic!
I just made this soup. THIS IS THE BEST SOUP!!!! Unreal!!!
Hi, Julie! Awesome recipe. Also-I got married in Cancun last January. Looking back, the only thing I wish I’d done differently is be a little more specific with my photographer (wanted more close-ups, less full length shots. Ok, I know it’s a wedding dress, but every picture does not need to include the entire thing!) And the best thing I remembered to take with me was games to play with guests! We had so much fun drinking and playing them in our room together and by the pool. Congratulations!
Have you ever tried roasting (vs steaming) the cauliflower? I think it could add a little flavor but I’m concerned it may affect the consistency of the puree. Thoughts?
i think the consistency would change some but i don’t think it would be a bad thing!
Sooo, one of my best friends did destination (because like you, she didn’t want to be stressed)…and horror of all horrors (seriously) she forgot her g-damn wedding dress at home. No lie. The wedding was still a blast but snap was it awful about her dress. Really though, you can buy EVERYTHING else while you’re there. EVERYTHING. So even if you lose a suitcase or whatever, you can scrounge together everything else other than your dress…so I suggest you bring your dress as carry on.
Ps. this soup sounds amazing.
omgawwwwwwd, that’s terrible! i would be so so upset!!!
I found your blog and absolutely love it. My boyfriend and I are halfway through our very first whole30 and are excited about all the different ways fruits, veggies, and meats have come alive!
Quick question, I don’t own a Dutch oven and was wondering how you would suggest using a crock pot instead??
Also, good luck with wedding planning as I’m sure you’ll look, feel, and embrace all the greatness the two of you create together. Not married but my boyfriend and I are planning that whole next part out soon so I might be needing pointers soon….
Thanks !
yes, you could definitely make it in a crockpot! i would just recommend stirring it a couple times throughout to keep it from sticking to the bottom!
Love, Love, Love this soup!!!! I’ve made it every week for the past three weeks. Also, I bought your new cookbook a month ago and I’ve been feverishly cooking as many of your recipes as possible. They are absolutely delicious! It is by far the best cookbook I have ever purchased. Thank you! I gave it 5 stars on Amazon:)