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creamed soup topped with jalepenos, on a green and white tea towel, on a white painted wooden table

Paleo Spicy Mexican Chowder

This creamy paleo chowder is completely dairy-free and loaded with veggies. If I didn’t tell people I used cauliflower instead of cream, I honestly don’t think they would’ve even noticed. I know some people like to use coconut milk instead of milk to get a creamy soup, but let’s face it. Then your soup tastes like coconut. And is a bit sweet. I equate coconut with dessert, not soup. Using cauliflower as the creamy base was PERFECT.
5 from 1 vote
Prep Time 6 mins
Cook Time 30 mins
Total Time 36 mins
Course Main Course
Cuisine Mexican
Servings 2 servings
Calories 515 kcal


  • cups chicken stock
  • 1/2 head cauliflower steamed (or boiled in the stock)
  • 2 tbsp butter
  • 1 red onion diced
  • 1 large jalapeño diced
  • 1 yellow pepper diced
  • 1 potato diced (white or sweet)
  • 1 tsp cumin
  • 1 tsp chipotle
  • 1 tsp garlic powder
  • salt and pepper to taste


  • After your cauliflower is soft, throw it in the Vitamix and puree until smooth.In another pot, boil the potatoes in water or stock. You can do this in the pot with the other veggies, but I didn't. I was worried they'd all lose their texture.
  • Next, melt the butter over medium to medium-high heat.Add the red onion.Once it has softened a bit, add the diced yellow pepper.Cook that a bit.Then add the softened potatoes and the rest of the stock.Add the spices and the cauliflower.Let it all simmer and marry, then eat!


Make a big batch and freeze some! 


Calories: 515kcalCarbohydrates: 58gProtein: 25gFat: 21gSaturated Fat: 9gCholesterol: 52mgSodium: 1193mgPotassium: 1868mgFiber: 8gSugar: 17gVitamin A: 550IUVitamin C: 204.4mgCalcium: 114mgIron: 6.6mg
Keyword creamy cauliflower soup, easy cauliflower soup recipe, paleo cauliflower soup
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