Description
A creamy and delicious low carb chowder made with broccoli, cheddar cheese, and crispy bacon, perfect for a comforting meal.
Ingredients
Scale
- 2 cups fresh broccoli florets, chopped
- 1 cup cauliflower florets, chopped
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 tablespoon olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional 1 minute.
- Add the chopped broccoli and cauliflower to the pot, followed by the chicken broth. Bring to a boil, then reduce heat and simmer for about 10-15 minutes, or until the vegetables are tender.
- Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- Stir in the heavy cream, shredded cheddar cheese, cooked bacon, paprika, salt, and pepper. Heat through until the cheese is melted and the chowder is warmed, about 5 minutes.
- Serve hot, garnished with additional bacon and cheese if desired.
Notes
- For a spicier version, add a pinch of cayenne pepper or diced jalapeños.
- You can substitute the heavy cream with coconut cream for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg