Keto Cauliflower & Bacon Chowder Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">8 strips bacon, chopped</li> <li class="ingredients-single-item">60g unsalted butter</li> <li class="ingredients-single-item">1 medium onion, finely diced</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">800g cauliflower, cut into small florets</li> <li class="ingredients-single-item">750ml chicken stock</li> <li class="ingredients-single-item">250ml heavy cream</li> <li class="ingredients-single-item">150g cheddar cheese, shredded</li> <li class="ingredients-single-item">50g cream cheese, softened</li> <li class="ingredients-single-item">1/2 tsp dried thyme</li> <li class="ingredients-single-item">1/4 tsp xanthan gum (optional, for thickening)</li> <li class="ingredients-single-item">Salt and black pepper to taste</li> <li class="ingredients-single-item">2 tbsp fresh chives, chopped (for garnish)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Large Dutch oven or heavy-bottomed pot</li> <li class="equipment-single-item">Immersion blender (or countertop blender)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. The slow rendering of bacon fat creates a flavorful base for the entire soup. Remove about 2 tablespoons of the crispy bacon and set aside for garnish. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add butter to the pot with the remaining bacon and bacon fat. When melted, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Cooking the aromatics in fat helps release their flavors into the base of the soup. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the cauliflower florets to the pot and stir to coat with the fat mixture. Cook for 2-3 minutes, allowing the cauliflower to pick up all the delicious flavors. The edges should start to soften slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Pour in the chicken stock and bring to a gentle simmer. Cover and cook for 15 minutes, or until the cauliflower is fork-tender. The tenderness of the cauliflower will determine the final texture of your chowder. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Remove the pot from heat. Using an immersion blender, partially blend the soup, leaving some cauliflower pieces intact for texture. If using a countertop blender, transfer about half the soup, blend until smooth, then return to the pot. This creates the perfect balance between creamy and chunky textures. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Return the pot to low heat and stir in the heavy cream, shredded cheddar cheese, cream cheese, and dried thyme. Gently warm until the cheeses have fully melted, creating a velvety texture. Don't allow the soup to boil after adding dairy, as this can cause separation. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> If you prefer a thicker consistency, sprinkle the xanthan gum over the surface and whisk immediately to incorporate. Allow to simmer for 2-3 minutes - xanthan gum works as a low-carb thickener by forming a gel-like network in liquids. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Season with salt and freshly ground black pepper to taste. Remember that bacon and cheese both contribute saltiness, so taste before adding additional salt. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Serve the chowder hot, garnished with the reserved crispy bacon bits and fresh chopped chives. The contrast between the creamy soup and crispy bacon creates a delightful textural experience with each spoonful. </li> </ol>