Bacon-Cheddar Cauliflower Chowder

Bacon-Cheddar Cauliflower Chowder is a low-carb alternative to Baked Potato Soup. Thick, creamy, and satisfying!

Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Cuisine American

Keyword gluten free, low carb

Method Stovetop

Servings

Calories 207kcal

Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
Saute bacon in a large soup pot over medium heat until crisp. Scoop bacon to a paper towel-lined plate to drain then remove all but 1 Tablespoon bacon grease from the pot. Add chopped onion and celery, season with salt and pepper, then saute until the vegetables are tender, 8-10 minutes. Add garlic then saute for 1 more minute.
Add cauliflower then stir to combine. Add water then place a lid on top and steam cauliflower until tender, 5-7 minutes, stirring a few times. Add remaining chicken broth and milk then turn heat up to medium-high to bring to a simmer.
Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat down to medium and simmer until thickened, 3-4 minutes. Turn off heat then stir in 2 cups cheddar cheese, adding a little at a time then stirring until smooth before adding more. Add half the cooked bacon then stir to combine. Taste then add salt and pepper if necessary then scoop into bowls and serve with remaining shredded cheese, bacon, and green onions.

Use a food processor's chopping and grating blades to make prepping veggies and cheese a breeze!