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With up this low carb and delicious cauliflower chowder for dinner tonight. A cauliflower chowder with bacon that is bursting with flavor, and low on the carb count. Comfort food without the guilt. (Also a Trim Healthy Mama S Fuel!)
If you love cauliflower, this is going to become your go-to chowder when you get a craving. The steps are simple to make and the flavor is great.
Why Make Cauliflower Chowder
- Simple ingredients
- Low carb count
- Comfort food recipe
- Similar to a corn chowder but lighter
- Reheats nicely
Ingredients Needed For Bacon Cauliflower Chowder
Bacon – slice up your bacon into small pieces that you will cook up. I have found cutting bacon when it is slightly frozen makes chopping a breeze.
Cauliflower – Buying a whole head of cauliflower makes this chowder very affordable. You can cut a corner and buy a bag of cauliflower if you want to shave off some prep time.
Carrots, Celery, Garlic – These three items are going to help add tons of flavor to the soup recipe. Trust me, even if you are not big into carrots and celery, it will taste great.
Seasonings – This chowder uses simple ingredients you would have on hand. So salt, pepper, and oregano leaves are what you will use.
Stock – Feel free to use vegetable stock or even chicken. You can easily use what you have on hand. It will only alter the flavor a bit between the two varieties.
How to Make Cauliflower Chowder
Start by cooking your chopped bacon in a stockpot on the stove. You want to crisp up the diced bacon until it is cooked. When the bacon is done remove it and place it on a paper towel-lined plate.
Now you will add in the vegetables and begin to cook them to help soften them up a bit. Add in your salt, pepper and oregano, then toss in the cauliflower.
Pour in the stock and allow it to cook until the cauliflower is tender. Add in your cream cheese and mix until nice and creamy.
Serve up this cauliflower soup for dinner any night of the week.
Topping Ideas for The Cauliflower Chowder
Top with chopped bacon, shredded cheese, green onions, etc. You can reach for any of your favorite toppings and dive in spoon first.
This hearty soup is so delicious and the toppings just help it to transform the flavor even more.
Go right ahead and store your soup in the fridge for up to 3-4 days. You will find it stores well, and you can warm it up in the microwave or even on the stovetop.
Then just top with fresh bacon crumbles and shredded cheese.
With the cream cheese in the soup, you will find it doesn’t freeze the best. The thawing of the soup will change in texture quite a bit.
Variations To Recipe
- Leave out the bacon if you want a meatless chowder and opt for vegetable broth.
- Add in other vegetables to help draw in more flavor to your chowder.
- Skip the cream cheese and stir in heavy cream to help thicken up the chowder.
How can you thicken soup?
There are a handful of ways you can thicken soup. Let me share a few ways that you can easily thicken your soups.
Take part of the cauliflower and blend it up, and then mix it back into the soup. This is a quick way to thicken the chowder even more.
Just by leaving a lid off and allowing your soup to simmer will also slowly thicken up the soup. The extra moisture will release in steam thickening your base. Just make sure to stir often or it will burn.
You can add cream or even yogurt into the mixture, just like the cream cheese mixture.
Another idea is to sprinkle a tiny bit of glucomannan (start with 1/8 tsp) onto the top of the soup, then stir it well. You can add more if needed, but please start slowly – it thickens more the longer it cooks.
All of these methods work great and you can easily choose which methods fits you the best.
Want More Low Carb Soup Recipes To Try Out Soon?
- Slow Cooker Low Carb Buffalo Chicken Soup
- Instant Pot Pizza Soup Low Carb
- 23 Low-Carb Soup Recipes
- Low Carb Chicken Taco Soup
- 6 Slices Bacon, cut into pieces
- 1 Onion, diced
- 1/2 Cup Carrots, sliced
- 1/2 Cup Celery, diced
- 2 Cloves Garlic, minced
- 1/2 Teaspoon Dried Oregano Leaves
- 1/2 Teaspoon White Pepper
- 1/2 Teaspoon Salt
- 1 Head Cauliflower, stem removed and coarsely chopped
- 2 to 3 Cups Vegetable or Chicken Broth, depending on the consistency desired
- 1/4 Cup Cream Cheese
- In a medium stock pot, cook bacon over medium heat until crisp. Remove bacon and drain on paper towels.
- Add the onion, carrots, and celery to the pot. 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.