Bacon Cauliflower Chowder
Bacon cauliflower chowder is the perfect alternative to your classic baked potato soup. Who needs all those carbs when you can have a delicious low-carb bacon cauliflower soup. It is thick creamy and delicious and is the perfect way to sneak in some extra veggies to your kid’s meal.
Bacon Cauliflower Chowder
We love soups this time of year. They are warm, comforting, and filling. We especially love Panera Copycat Broccoli Cheddar soup as well as Instant Pot Creamy Tomato Basil Tortellini Soup!
But often times soups are loaded with lots of calories and carbs. That is why I love this bacon cauliflower chowder. It gives us all the good soup vibes with way fewer carbs as it combines cauliflower, onion, carrots, celery, broth, and cream cheese to make a delicious bowl of chowder you can feel good about eating.
If you love creamy, thick soups be sure to put this on your dinner menu this week!
How to Make Low Carb Bacon Cauliflower Chowder
Step 1: In a medium stockpot cook bacon over medium heat until crispy. Remove bacon and allow to drain on a paper towel.
Step 2: Add onion, carrots, and celery to pot and cook for 3-5 minutes until soft. Be sure to scrape any browned pieces off the bottom of the pot with a wooden spoon.
Step 3: Stir in garlic, oregano, pepper, and salt.
Step 4: Add cauliflower and 2 cups of broth to the pot.
Step 5: Bring to boil and then simmer for an additional 15 minutes or until cauliflower is tender.
Step 6: Stir in cream cheese. Mix soup until it is melted and fully combined.
Step 7: Using an immersion blender, puree about half of the soup. Check the consistency and add additional broth if desired. Heat thoroughly.
Tips Tricks and FAQs
- Serve this soup topped with cooked bacon and cheese if desired.
- Try roasting your cauliflower first for even more flavor and color added to your soup.
- If you want to add some spice and some color add a dash or two of hot sauce. It will be a spicy addition to the soup for even more flavor.
- Add other vegetables! Try adding other vegetables such as corn to the chowder.
- To make this vegetarian, just omit the bacon. You can use butter instead of bacon fat. Use vegetable broth.
Storage
You will want to store your leftover soup in the fridge in an airtight container. Be sure to let it cool completely before placing it in the fridge. This will last for about 5 days.
Freezing
This bacon cauliflower chowder freezes well. I love to freeze it in individual containers so I can pull out just what I want to cook. It will last about 6 months in the freezer.
To thaw pull out the night before and reheat on the stove or in the microwave. If it is too thick you can add a little water or milk to thin it.
What to Serve with this soup?
Serve a loaf of crusty bread or cornbread with this soup. Add a salad as well if desired.
For more soup recipes, try these favorites!
Instant Pot Copycat Olive Garden Chicken Gnocchi Soup
Panera’s Copycat Broccoli and Cheddar Instant Pot Soup
Bacon Cauliflower Chowder
Bacon cauliflower chowder is the perfect low carb alternative to your classic baked potato soup. It is thick creamy and delicious and is the perfect way to sneak in some extra veggies to your kid’s meal.
Ingredients
- 6 slices bacon, cut into pieces
- 1 onion, diced
- ½ cup sliced carrots
- ½ cup diced celery
- 2 cloves garlic, minced
- ½ teaspoon dried oregano leaves
- ½ teaspoon white pepper
- ½ teaspoon salt
- 1 head cauliflower, stem removed and coarsely chopped
- 2 to 3 cups vegetable or chicken broth, depending on the consistency desired
- ¼ cup cream cheese
Instructions
- In a medium stockpot, cook bacon over medium heat until crisp. Remove bacon and drain on paper toweling.
- To the pot add the onion, carrots, and celery. Cook for 3 to 5 minutes or until softened, scraping any browned pieces from the bottom of the pot with a wooden spoon. Stir in the garlic, oregano, pepper, and salt.
- Add the cauliflower and 2 cups of broth to the pot. Heat to boiling and cook for approximately 15 minutes or until cauliflower is tender.
- Add cream cheese to the soup and stir until melted and combined.
- Using an immersion blender, puree about half of the soup. Check the consistency and add additional broth if desired. Heat through.
- Serve topped with cooked bacon and/or cheese.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 258Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 33mgSodium: 940mgCarbohydrates: 27gFiber: 11gSugar: 11gProtein: 14g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
