Low-Carb Bacon and Cauliflower Chowder Recipe

Low carb bacon cauliflower chowder is a comforting, hearty dish perfect for lunch or dinner. This easy recipe comes together in under 30 minutes, making it a great choice for busy evenings or when you want something warm and satisfying.

Cauliflower is an excellent base for a low carb chowder because it mimics the texture of traditional potato chowder while keeping the dish light on carbohydrates. It’s a versatile vegetable I use often in low carb recipes like cauliflower mac and cheese or mushroom and spinach cauliflower rice.

Soups are ideal for batch cooking and meal planning, and this bacon cauliflower chowder reheats well. It’s a satisfying alternative to potato or clam chowder and an easy way to add more vegetables to your meals without sacrificing flavor.

This chowder is simple to prepare on the stovetop, but it can also be adapted for an Instant Pot or slow cooker if you prefer.

More Low Carb Recipes You’ll Love:

Keto Cloud Bread
Low Carb Lemon Bars

What you’ll need to make this bacon cauliflower chowder

• 6 slices bacon, cut into pieces
• 1 onion, diced
• 3 to 4 carrots, sliced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 head cauliflower, stem removed and coarsely chopped
• 4 cups vegetable or chicken broth
• 1 cup milk
• About 1 teaspoon xanthan gum (to thicken)
• Sea salt, to taste
• Black pepper, to taste

How To Make low carb Cauliflower Chowder

In a medium stockpot, cook the bacon over medium heat until crisp. Remove the bacon and drain on paper towels, leaving a little rendered fat in the pot to cook the vegetables.

Add the diced onion, sliced carrots, and celery to the pot. Cook for 3–5 minutes, stirring occasionally, until the vegetables begin to soften and any browned bits from the bottom of the pot are loosened. Stir in the minced garlic and season with salt and pepper.

Stir in the cauliflower, then pour in the broth and milk. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, or until the cauliflower is tender.

To thicken the chowder, sprinkle in xanthan gum a little at a time while stirring, until you reach the desired consistency. The soup will thicken slightly as it cools, so add slowly and check the texture.

Serve the chowder hot, topped with the cooked bacon and optional shredded cheese, if desired.

Optional toppings and variations:

Replace or supplement bacon with sautéed mushrooms for an earthy flavor.
Add sliced jalapeños or a pinch of cayenne for heat.
Sprinkle chopped hazelnuts or toasted seeds for extra crunch.

Make Ahead

Prepare the chowder without toppings and store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop and add fresh toppings just before serving.

How To Freeze Cauliflower Chowder

Allow the chowder to cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop, stirring to recombine the texture. Add any crispy toppings only after reheating.

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