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.
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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!
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.
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.
Present!
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
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Cauliflower Chicken Chowder
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.
