Cauliflower Bacon Chowder

I found this recipe online and tweaked to to make it a little cleaner and less carbs. It's great for those looking for comfort food that is still low carb and clean.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep your veggies so they're all set to go when the cooking begins. Be sure that your cauliflower pieces are about 1 inch or smaller.

Step 2

2 Add bacon fat and butter to a medium/large pot over medium heat. As the butter begins to bubble, add bell pepper, onion, celery, garlic, and thyme. (DO NOT add the cauliflower until step 3.) Increase to medium/high heat and cook for about 5 minutes or until the onions are beginning to brown and caramelize.

Step 3

3 Now it's time to add the cauliflower pieces, chicken broth, cayenne, salt, and pepper. Bring to a boil. Cover and reduce heat to low allowing to simmer for 10 minutes. The cauliflower should become nice and soft.

Step 4

4 Remove lid and add softened cream cheese, 1/2 cup cheddar cheese (save the rest for topping), and heavy whipping cream. Stirring or whisking frequently, cook for another 3-5 minutes, allowing cheeses to melt and fully incorporate into the broth.

Step 5

5 Your mixture will now look like a creamy soup. If you prefer a thick chowder texture (as I do), add 1/2 teaspoon of xanthan gum by lightly sprinkling the powder over the broth. Using a whisk, mix the powder into the broth stirring constantly for another couple of minutes as the xanthan gum works its magic.

Step 6

6 Remove from heat and allow to cool for a few minutes before serving. Top each individual bowl with remaining cheese and crumbled bacon. Enjoy!

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