Creamy Cauliflower Chowder (Keto)

Recipe by riehlfood.com
0.0 from 0 votes
Course: Appetizers
Servings

6

servings
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

A great meal for a rainy day. Adapted from hip2keto.com

Cook Mode

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Ingredients

  • 6 slices bacon, cooked & crumbled

  • 2 tablespoons bacon fat (reserved from cooking process)

  • 2 tablespoons butter

  • 1 large head cauliflower, broken into small florets (no larger than 1 inch)

  • 1/2 cup yellow or orange bell pepper, diced

  • 1 cup leeks, finely chopped (divided)- just the white & light green part of the leek (can substitute green onions)

  • 1/2 cup yellow onion, diced

  • 1/2 cup celery, diced

  • 3 cloves garlic, finely chopped

  • 1 teaspoon thyme, finely minced

  • 1/8 teaspoon cracked pepper

  • 1/8 teaspoon cayenne

  • 1/2 teaspoon salt

  • 4 cups chicken broth (1 quart)

  • 1/2 cup block cream cheese, 4 oz. (softened at room temp)

  • 1/2 cup heavy whipping cream

  • 1 cup cheddar cheese, shredded (divided)

  • 1/2 teaspoon xanthan gum (optional for thickening)

Directions

  • Prep your veggies so they’re all set to go when the cooking begins. Be sure that your cauliflower pieces are about 1 inch or smaller.
  • Add bacon fat and butter to a medium/large pot over medium heat. As the butter begins to bubble, add bell pepper, 1/2 cup leeks (save the rest for topping), onion, celery, garlic, and thyme. (DO NOT add the cauliflower until step 3.) Increase to medium/high heat and cook for about 5 minutes or until the onions are beginning to brown and caramelize.
  • Now it’s time to add the cauliflower pieces, chicken broth, cayenne, salt, and pepper. Bring to a boil. Cover and reduce heat to low allowing to simmer for 10 minutes. The cauliflower should become nice and soft.
  • Remove lid and add softened cream cheese, 1/2 cup cheddar cheese (save the rest for topping), and heavy whipping cream. Stirring or whisking frequently, cook for another 3-5 minutes, allowing cheeses to melt and fully incorporate into the broth.
  • Your mixture will now look like a creamy soup. If you prefer a thick chowder texture (as I do), add 1/2 teaspoon of xanthan gum by lightly sprinkling the powder over the broth. Using a whisk, mix the powder into the broth stirring constantly for another couple of minutes as the xanthan gum works its magic.
  • Remove from heat and allow to cool for a few minutes before serving. Top each individual bowl with remaining cheese, leeks, and crumbled bacon.

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