Creamy Cauliflower Chowder with Bacon and Cheddar
A comforting low-carb chowder featuring tender cauliflower florets, smoky bacon, and sharp cheddar cheese in a creamy broth. This american-inspired keto (low-carb, gluten free) ready in about 40 minutes pairs chopped bacon strips, unsalted butter, small, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups (about 1 medium head) cauliflower florets
- 4 slices, chopped bacon strips
- 2 tbsp unsalted butter
- 1 small, diced yellow onion
- 2, minced garlic cloves
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup, shredded sharp cheddar cheese
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh chives
Instructions
- Step 1: In a large pot over medium heat, cook 4 chopped bacon strips until crisp, about 6 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
- Step 2: Add 2 tbsp unsalted butter to the bacon fat and melt. Add 1 small diced yellow onion and sauté for 4-5 minutes until translucent.
- Step 3: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 4: Add 4 cups cauliflower florets and 3 cups chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes until cauliflower is very tender.
- Step 5: Using an immersion blender, carefully puree the soup until mostly smooth but with some texture remaining.
- Step 6: Stir in 1 cup heavy cream, 1 cup shredded sharp cheddar cheese, 1 tsp sea salt, and 1/2 tsp black pepper. Cook on low for 3-4 minutes until cheese melts and chowder thickens.
- Step 7: Serve topped with reserved crispy bacon and 2 tbsp chopped fresh chives for a rich, satisfying keto-friendly chowder.
Equipment for this recipe
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Frequently asked questions
How long does Creamy Cauliflower Chowder with Bacon and Cheddar take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Cauliflower Chowder with Bacon and Cheddar?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped bacon strips from drying out.
Can I substitute ingredients in Creamy Cauliflower Chowder with Bacon and Cheddar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Cauliflower Chowder with Bacon and Cheddar for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Cauliflower Chowder with Bacon and Cheddar low-carb?
Yes — this recipe is tagged low-carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
