Sautéed Cauliflower and Bacon Keto Chowder
A rich and savory low-carb chowder featuring sautéed cauliflower and crispy bacon, blended into a satisfying creamy soup. This american-inspired keto (low carb) ready in about 40 minutes pairs chopped bacon slices, cauliflower florets, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 6, chopped bacon slices
- 4 cups cauliflower florets
- 1 medium, diced yellow onion
- 2, diced celery stalks
- 3 minced garlic cloves
- 3 cups chicken bone broth
- 1 cup heavy cream
- 3 tbsp unsalted butter
- 1 1/4 tsp sea salt
- 3/4 tsp black pepper
- 2 tbsp chopped fresh chives
Instructions
- Step 1: In a large pot over medium heat, cook 6 chopped bacon slices until crispy, about 7 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
- Step 2: Add 3 tbsp unsalted butter to the bacon fat and melt. Add 1 medium diced yellow onion, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
- Step 3: Add 4 cups cauliflower florets to the pot and stir to coat with butter and aromatics. Cook for 3 minutes, stirring occasionally.
- Step 4: Pour in 3 cups chicken bone broth and bring to a simmer. Cover and cook for 15 minutes until cauliflower is tender.
- Step 5: Use an immersion blender to partially puree the soup, leaving some cauliflower chunks for texture.
- Step 6: Stir in 1 cup heavy cream, 1 1/4 tsp sea salt, and 3/4 tsp black pepper. Heat through for 3 minutes without boiling.
- Step 7: Serve topped with the reserved crispy bacon and 2 tbsp chopped fresh chives.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Cauliflower and Bacon Keto Chowder 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 Sautéed Cauliflower and Bacon Keto Chowder?
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 slices from drying out.
Can I substitute ingredients in Sautéed Cauliflower and Bacon Keto Chowder?
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 Sautéed Cauliflower and Bacon Keto Chowder 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 Sautéed Cauliflower and Bacon Keto Chowder low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
