Low Carb Cheesy Bacon Cauliflower Chowder
This Low Carb Cheesy Bacon Cauliflower Chowder is a creamy, cheesy, and smoky bacon-flavored soup that is low in carbs and perfect for a comforting meal. It’s quick to make, freezer-friendly, and suitable for keto and low-carb diets.
Servings: 4 servings
Ingredients
- 4 cups cauliflower florets fresh or frozen
- 6 slices turkey bacon chopped, or any bacon alternative
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 3 cups chicken broth ensure it’s made from chicken
- 1 cup heavy cream or full-fat coconut milk for a dairy-free option
- 1 ½ cups shredded sharp cheddar cheese
- 2 tablespoons butter or olive oil
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 green onions thinly sliced, for garnish
Instructions
- Start by heating a large pot over medium heat. Add the chopped turkey bacon and cook until crispy, about 5-7 minutes. Once done, use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot for flavor (or add butter if needed).
- Add the diced onion to the pot and sauté until translucent and fragrant, about 4-5 minutes. Stir in the minced garlic and cook for another minute, making sure it doesn’t burn.
- Add the cauliflower florets to the pot and stir to combine with the onions and garlic. Pour in the chicken broth, making sure the cauliflower is mostly submerged. Bring the mixture to a boil, then reduce heat and simmer until the cauliflower is tender, about 10-12 minutes.
- Using an immersion blender, puree the soup directly in the pot until it reaches your desired consistency. For a chunkier chowder, blend only half the soup. Alternatively, transfer half the soup to a blender and puree before returning it to the pot.
- Reduce the heat to low, then stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is creamy. Season with smoked paprika, salt, and pepper to taste.
- Add the crispy bacon back into the pot and stir to combine. Ladle the chowder into bowls, garnish with sliced green onions, and serve warm with your favorite low-carb bread or a fresh side salad.
Equipment
- Large pot
- Slotted Spoon
- Immersion blender
- Blender
Notes
For extra smoky flavor, try adding a dash of liquid smoke or a pinch of smoked sea salt. To thicken the chowder, add a tablespoon of cream cheese or reduce the broth slightly. Use an immersion blender for easy blending; a regular blender works fine too. Substitute dairy ingredients with plant-based alternatives for a dairy-free version. Sauté onions and garlic in bacon fat for richer flavor. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.