It’s easy to see why this Cauliflower Chowder recipe has been an Internet smash. It is the ultimate comfort food and it’s on your table in 45 minutes.
The whole family will enjoy this hearty low carb Cauliflower Chowder and it’s a delicious way to smuggle in a few more veggies! It tastes so good it’s hard to believe that it’s good for you! It’s always the right time of the year to enjoy a delicious soup and some of our favourites include Broccoli Cheddar Soup that is served in crusty bread bowls.
The Chicken and Corn Chowder is another Crowd Please that you can’t go past either. When it comes to this Cauliflower Chowder, it only takes 15 minutes to put together, then simmer for half an hour and garnish with crunchy Bacon and Parsley. You can be enjoying a piping hot bowl in 45 minutes.
Anna’s Kitchen has made this delicious Low Carb Cauliflower Chowder and she has included a video tutorial. We have included the recipe from her channel. The images featured in our post and also the recipe that inspired her is from Damn Delicious who is famous for some of the most popular recipes that have been featured on our site. Be sure to check out the Zucchini Fritters and the Slow Cooker Honey Garlic Chicken for proof.
To view Anna’s video, click Play above and she will step you through the recipe ^^^
INGREDIENTS:
4 slices bacon, diced (or 1/4 cup real bacon bits)
2 tablespoons unsalted butter
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/4 cup cream cheese
4 cups chicken broth
1 cup heavy / pure cream
1 head cauliflower, roughly chopped
1 bay leafKosher salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley leaves (optional)
DIRECTIONS:
If you’re using sliced bacon, heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Gradually whisk in chicken broth, cream, and cream cheese. Cook, whisking constantly, until cream cheese melts and it’s slightly thickened, about 3-4 minutes. Stir in cauliflower and bay leaf.
Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is not thick enough, use a stick blender to puree part of it. Anna says she chose not to as she prefers hers with more chunky vegetables in her soups and stews.
Serve immediately, garnished with bacon and parsley, if desired.get the recipe —> Broccoli Cheddar Soup Bread Bowls Recipe