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+ servings

Bacon Cauliflower Chowder

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: lunch, Main Course, Soup
Cuisine: American
Keyword: low-carb
Servings: 4
Calories: 209kcal

Ingredients

  • 6 Slices Bacon, cut into pieces
  • 1 Onion, diced
  • ½ Cup Carrots, sliced
  • ½ Cup Celery, diced
  • 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 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.

Notes

This soup makes approximately 4 servings, so the nutritional information listed is for ¼ of the entire recipe.

Nutrition

Serving: 0.25of the Recipe | Calories: 209kcal | Carbohydrates: 14g | Protein: 12g | Fat: 10g | Fiber: 4g