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You are here: Home / Recipes / Soups / Cauliflower Chicken Chowder (low carb & gluten free)

Cauliflower Chicken Chowder (low carb & gluten free)

Published September 16, 2019. Last updated July 12, 2020 by Lauren Vavala

Thanks for sharing!

Creamy Cauliflower Chicken Chowder is made from scratch with all low carb, keto-friendly, gluten free ingredients. With only 10 net carbs per serving, it’s a warm, comforting, and filling dish. This is an easy soup recipe for lunch or meal prep. 

Close up of a bowl of Cauliflower Chicken Chowder in a white bowl with a blue and white napkin

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You guys know that I love a good cauliflower soup recipe! Actually, it’s probably pretty obvious by now that I’ll eat just about anything made with cauliflower.

My Cheesy Cauliflower Soup recipe and my White Cheddar Cauliflower Soup are basically cauliflower and cheese-based soups topped with bacon.

For this Cauliflower Chicken Chowder, I added more protein to the actual soup itself by adding chunks of chicken. I still topped this bad boy with bacon, because, well, bacon.

Why This Recipe Works

  • This is a low carb, keto friendly, gluten free fall comfort food recipe.
  • It’s a family friendly recipe that even kids will enjoy. It’s loaded with cheese!
  • Soup is a great recipe to make for meal prep.

How to Make Cauliflower Chicken Chowder

Prep!

Dice the bacon and cut the chicken into bite-size pieces.

Finely chop the shallot, mince the garlic, and strip the leaves off of the stems of thyme. Cut the cauliflower into bite-size pieces, as well.

Shred the cheddar cheese.

Tip: I say it every time that I make a recipe with cheese – shred the cheese from a block! It will melt much nicer and not be gritty or grainy from the additives in bagged shredded cheese.

Create!

Bacon Cooking in a Dutch oven over a white background

Heat a large, deep skillet or Dutch oven over medium-high and add the diced bacon. Cook until crisp, about 5 minutes, the remove to a paper towel-lined plate with a slotted spoon.

While the bacon is cooking, you will want to steam the cauliflower with 1 tablespoon of water in a microwave safe bowl covered with plastic wrap, vented on one edge for 5 minutes. Drain and set aside.

Shallot, garlic, and thyme cooking in a Dutch oven over a white background

Drain all but 1 tablespoon of the bacon grease from the pan, and return to medium heat. Add the shallot, garlic, and thyme. Cook for 2-3 minutes or until the shallot is softened.

Pieces of chicken cooking in a Dutch oven over a white background

Season the chicken with the salt and pepper and add to the pan. Cook until the chicken is no longer pink in the center, about 5-7 minutes.

Cream sauce cooking in a Dutch oven over a white background

Stir in the chicken stock, heavy whipping cream and cream cheese. Raise the heat and bring to a boil to melt the cream cheese and thicken the chowder, stirring frequently.

Cauliflower added to the cream sauce in a Dutch oven over a white background

Carefully add the cauliflower, remove the pan from the heat, and stir in the cheddar cheese.

Present!

Cauliflower Chicken Chowder in a white bowl over a blue and white striped napkin on a white background

Divide the soup between 4 bowls and top with an equal amount of the bacon and extra fresh thyme, if desired.

Tips and Techniques for the Best Cauliflower Chicken Chowder

  • Shred cheese from a block for the best melting without any graininess from the additives in bagged, shredded cheese.
  • Use fresh thyme, if you can find it, for the best herb flavor.
  • Store leftovers in air-tight containers in the refrigerator. Use within 3-4 days.

FAQ’s

  • Can you freeze cream soups? While you can freeze cream-based soups for later use, they don’t always reheat with the same texture. They may separate some when reheated as well but can usually be re-blended.
  • How is chowder different than soup? Chowder is basically a thicker, white sauce-based soup with large chunks of meats and vegetables in it.

Other Low Carb Soup Recipes to Try

  • Low Carb Steak and Cauliflower Soup
  • Keto Broccoli Cheese Soup
  • Keto Lemon Chicken Soup with Cauliflower Rice

Love this Cauliflower Chicken Chowder recipe? Follow me on Pinterest, Instagram, and Facebook for more!

Cauliflower Chicken Chowder in a white bowl over a blue and white napkin on a white table with fresh thyme around it
Print

Cauliflower Chicken Chowder

Creamy Cauliflower Chicken Chowder is made from scratch with all low carb, keto-friendly gluten free ingredients. With only 10 net carbs per serving, it's a warm, comforting, and filling dish.
Course Appetizer, Soup
Cuisine American, Chicken, Gluten Free, Low Carb
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 788kcal
Author Lauren Harris

Ingredients

  • 4 slices bacon * diced
  • 3 cups cauliflower * steamed, from 1 small head
  • 1 shallot * finely diced
  • 2 cloves garlic * minced
  • 1 tablespoon fresh thyme leaves
  • 1 pound chicken * cut into bite-size cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup chicken stock * use gluten free, if necessary
  • 1 cup heavy whipping cream
  • 4 ounces cream cheese
  • 8 ounces sharp white cheddar cheese

Instructions

  • Heat a large, deep skillet or Dutch oven over medium high and add the diced bacon.
  • Meanwhile, steam the cauliflower with 1 tablespoon of water in a microwave safe bowl covered with plastic wrap, vented on one edge for 5 minutes. Drain and set aside.
  • Cook the bacon until just crisp, then remove with a slotted spoon to a paper towel-lined plate.
  • Drain all but 1 tablespoon of the bacon grease from the pan, and return to medium heat.
  • Add the shallot, garlic, and thyme. Cook for 2-3 minutes or until the shallot is softened.
  • Season the chicken with the salt and pepper and add to the pan.
  • Cook until the chicken is no longer pink in the center, about 5-7 minutes.
  • Stir in the chicken stock, heavy whipping cream and cream cheese.
  • Raise the heat and bring to a boil to melt the cream cheese and thicken the chowder, stirring frequently.
  • Carefully add the cauliflower, remove the pan from the heat, and stir in the cheddar cheese.
  • Divide the soup between 4 bowls and top with an equal amount of the bacon and extra fresh thyme, if desired.

Notes

Tips and Techniques for the Best Cauliflower Chicken Chowder

  • Shred cheese from a block for the best melting without any graininess from the additives in bagged, shredded cheese.
  • Use fresh thyme, if you can find it, for the best herb flavor.
  • Store leftovers in air-tight containers in the refrigerator. Use within 3-4 days.
** Nutritional information is an estimate and may vary

Nutrition

Serving: 1g | Calories: 788kcal | Carbohydrates: 12g | Protein: 33g | Fat: 68g | Saturated Fat: 37g | Cholesterol: 229mg | Sodium: 1049mg | Potassium: 600mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1983IU | Vitamin C: 41mg | Calcium: 508mg | Iron: 2mg

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Filed Under: Appetizers, Chicken, Gluten Free, Low Carb, Main Dish, Recipes, Soups

Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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