Sautéed Cauliflower and Bacon Keto Chowder

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and savory low-carb chowder featuring sautéed cauliflower and crispy bacon, blended into a satisfying creamy soup. This American-inspired keto recipe (low carb), ready in about 40 minutes, pairs bacon slices, cauliflower florets, 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 4 cups cauliflower florets to the pot and stir to coat with butter and aromatics. Cook for 3 minutes, stirring occasionally.
  4. Step 4: Pour in 3 cups chicken bone broth and bring to a simmer. Cover and cook for 15 minutes until cauliflower is tender.
  5. Step 5: Use an immersion blender to partially puree the soup, leaving some cauliflower chunks for texture.
  6. 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.
  7. Step 7: Serve topped with the reserved crispy bacon and 2 tbsp chopped fresh chives.

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