Stovetop Cauliflower and Bacon Chowder
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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 5 cups cauliflower florets
- 6 strips bacon strips, chopped
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 4 cups chicken bone broth
- 1 cup heavy cream
- 1.5 tsp salt
- 1 tsp black pepper
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves
Instructions
- 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.
- 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.
- Step 3: Stir in 3 minced garlic cloves and 1 tsp fresh thyme leaves, cooking for 1 minute until fragrant.
- 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.
- Step 5: Using an immersion blender, puree about half the soup until smooth, leaving some chunks for texture.
- 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.
- Step 7: Return the reserved crispy bacon to the pot, stirring to combine before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Loved it! My keto family devoured it.
- ★★★★★
Perfect for a cold evening, and so satisfying without the carbs.
- ★★★★★
Made it for a dinner party, and everyone raved about the creamy texture!
