Bacon-Cheddar Cauliflower Chowder

A quick, low-carb chowder. This soup is wonderfully smooth and filling, and thoroughly enjoyed at my house. Serve as is, or garnish with green onion or parsley.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 252 Calories

Ingredients

• 2 tablespoons water
• 2 cups milk
• 1 teaspoon onion powder
• 2 cups shredded sharp Cheddar cheese
• salt and ground black pepper to taste
• 1 stalk celery, finely chopped
• 2 cups chicken broth, divided
• 2 tablespoons flour
• 2 tablespoons minced fresh garlic
• 3 dashes hot sauce, or to taste (Optional)
• 8 strips bacon
• 5 cups finely chopped cauliflower

Recipe Instructions

Step 1

Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.

Step 2

Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.

Step 3

Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.

Step 4

Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.

Step 5

Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.