Cauliflower Chowder with Cheddar and Bacon
You won't miss the carbs in this epic cauliflower chowder loaded with cheddar and bacon! A delicious recipe to add to your favourites!
Cook Time 40 minutes
Total Time 40 minutes
Servings 5 bowls
- 250 g thick sliced bacon 5 slices
- 4 sticks celery
- 1 medium onion
- 4 cloves garlic
- 1.5 tsp thyme
- 1.5 tsp sea salt
- 1/2 tsp fresh ground black pepper
- 1 whole head cauliflower
- 6 cups bone stock
- 1 cup packed aged white cheddar
- 3/4 cup heavy cream
Heat a soup pot on medium high and add bacon. Dice up the onion, celery, cauliflower and mince the garlic. Once the bacon is nice and crispy set aside and add the celery and onion to the hot, bacon grease-filled, soup pot. Cook until the onion is translucent then add the garlic, thyme, salt, pepper and cook for 1 minute before adding the cauliflower. Toss to coat.
Pour in the bone broth (I use a homemade beef bone stock, however any broth will work), bring to a boil, reduce to a simmer and cook for 20 minutes or until the cauliflower is soft.
With an immersion blender, carefully puree the soup until it is nice and thick and all the chunks are gone. (You can use a regular blender but would want to cool the soup before blending) Mix in the cream, then the cheddar, and stir until the cheese has melted.
Crumble the bacon. Divide the chowder between five bowls, top with extra grated cheddar cheese if desired, and divide the bacon between them. Serve and enjoy!
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
Deduct fibre from the total carbs to get 6.1 g net carbs per serving.
Serving: 1bowl | Calories: 509kcal | Carbohydrates: 10.3g | Protein: 29.3g | Fat: 39g | Sodium: 2722mg | Fiber: 4.2g