Stovetop Cauliflower and Bacon Chowder

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich, savory chowder featuring tender cauliflower and crispy bacon simmered in a creamy broth, perfect for a keto winter meal. This american-inspired keto (low carb) ready in about 45 minutes pairs cauliflower florets, strips bacon strips, chopped, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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.

★ 4.4 (13 ratings) Prep: 15 min Cook: 30 min Serves 6 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large heavy-bottomed pot over medium heat, cook 6 chopped bacon strips until crispy, about 6-7 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
  2. Step 2: Add 2 tbsp unsalted butter to the bacon fat, then add 1 medium diced yellow onion and 2 diced celery stalks. Sauté for 5 minutes until softened and translucent.
  3. Step 3: Stir in 3 minced garlic cloves and 1 tsp fresh thyme leaves, cooking for 1 minute until fragrant.
  4. Step 4: Add 5 cups cauliflower florets and 4 cups chicken bone broth, bringing to a boil. Reduce heat to a simmer and cook uncovered for 15 minutes until cauliflower is tender.
  5. Step 5: Using an immersion blender, puree about half the soup until smooth, leaving some chunks for texture.
  6. Step 6: Stir in 1 cup heavy cream, 1.5 tsp salt, and 1 tsp black pepper. Simmer for an additional 5 minutes to thicken slightly.
  7. Step 7: Return the reserved crispy bacon to the pot, stirring to combine before serving.

Frequently asked questions

How long does Stovetop Cauliflower and Bacon Chowder take to make?

Total time is about 45 minutes (15 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 Stovetop Cauliflower and Bacon 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 cauliflower florets from drying out.

Can I substitute ingredients in Stovetop Cauliflower and Bacon 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 Stovetop Cauliflower and Bacon Chowder for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Stovetop Cauliflower and Bacon 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.

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