Nothing warms the belly better than a creamy, savory soup. Cozying up to a warm bowl on a chilly night is the ultimate comfort food, and this cauliflower chowder is no exception. Unlike most thick, creamy soups that are made with flour, this keto-friendly recipe replaces carb-dense ingredients with healthy alternatives. Potato lovers will easily be converted to this aromatic chowder, and even the pickiest of eaters won’t be able to resist the rich flavors.

One of the secret ingredients to this cozy cauliflower chowder is bacon. You’ll save the fat from crisping up these savory strips to sautee a fragrant blend of veggies and spices. This flavor infuses the entire soup, pairing expertly with cheddar cheese and the best spices. If you’re fortunate enough to have leftovers (which, let’s be honest, might not happen with so scrumptious a dish), your cauliflower chowder will reheat well and make a great next-day lunch.

Pro Tips:

• You can easily convert this recipe for vegetarians in your family. Simply sub the bacon fat for butter, use veggie broth, and skip the bacon topping. And don’t worry, it’s still just as cozy!
• If you don’t have xanthan gum on hand, you can omit it and still enjoy a hearty soup. The xanthan gum is used as a thickening agent, which gives this recipe the classic chowder mouth feel you’ll typically get from flour.
• Speaking of xanthan gum: it thickens as it cools, so let your cauliflower chowder sit for a few minutes off the heat at the end for the creamiest results.

Creamy Cauliflower Chowder Recipe:

Servings: 6     Prep Time: 15 Minutes     Cook Time: 25 Minutes     Total Time: 40 Minutes

Ingredients:

• 6 slices cooked bacon, crumble and set aside
• 2 tbsp bacon fat, saved from cooking
• 2 tbsp butter
• 1 large head of cauliflower, broken into small 1″ florets
• 1/2 cup yellow or orange bell pepper, diced
• 1 cup leeks, finely chopped and divided into two portions (Use only the white and light green portion of the leek; you can also substitute with green onion)
• 1/2 cup yellow onion, diced
• 1/2 cup celery, diced
• 3 cloves garlic, finely chopped
• 1 tsp thyme, finely minced
• 1/8 tsp cracked black pepper
• 1/8 tsp cayenne pepper
• 1/2 tsp salt
• 4 cups chicken broth (1 quart)
• 1/2 cup block cream cheese, 4 oz, softened to room temperature
• 1/2 cup heavy whipping cream
• 1 cup cheddar cheese, shredded and divided into two portions
• 1/2 teaspoon xanthan gum (optional for thickening)

Directions:

1. Prep all of your vegetables and set aside.
2. Cook bacon until crispy and place on paper towels to soak up excess oil. Save two tbsps of bacon fat for cooking.
3. In a large pot over medium heat, add bacon fat and butter. When the butter starts to bubble, add bell pepper, 1/2 cup of leeks, onion, celery, garlic, and thyme.
4. Increase heat to medium-high, stirring occasionally for about 5 minutes or until onions start to brown and carmelize.
5. Add cauliflower florets, chicken broth, cayenne pepper, salt, and black pepper to the pot. Stir and bring to a boil. Once boiling, cover and reduce heat to low, simmering for 10 minutes.
6. Removing the lid, add room temperature cream cheese, 1/2 cup of the shredded cheddar cheese, and heavy whipping cream. Stir or whisk frequently for another 3-5 minutes, ensuring the cheese is melted and all ingredients are incorporated into the broth.
7. If desiring a thicker texture, add xanthan gum by lightly sprinkling over the soup. Using a whisk, stir the xanthan gum into the mixture constantly for another 2-4 minutes.
8. Remove from heat and allow soup to cool (and xanthan gum to thicken, if using) before serving.  Top each bowl with shredded cheese, chopped leeks, and crumbled bacon. Enjoy!

Recipe originally found on Hip2Keto.