Keto Clam Chowder

Ingredients

Bacon

4 slices, chopped

Onion

1 medium, diced

Celery

2 stalks, diced

Garlic

2 cloves, minced

Cauliflower

1 head, chopped

Chicken broth

4 cups

Heavy cream

1 cup

Canned clams

2 cans (6.5 oz each), drained

Butter

2 tablespoons

Thyme

1 teaspoon, dried

Bay leaf

1

Salt and pepper

to taste

Fresh parsley

for garnish, chopped

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy. Using a slotted spoon, remove the bacon from the pot and set it aside on a paper towel-lined plate. Keep the bacon fat in the pot.
2. Add the diced onion, celery, and minced garlic to the pot with the bacon fat. Stir well and cook until the vegetables are softened, about 5 minutes.
3. To the pot, add the chopped cauliflower, chicken broth, heavy cream, drained clams, butter, dried thyme, bay leaf, salt, and pepper. Stir everything together and bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let the soup simmer for 20 minutes, or until the cauliflower is tender.
5. After 20 minutes, remove the bay leaf from the pot. Use an immersion blender to carefully blend the soup until it is smooth and creamy. If you don't have an immersion blender, you can transfer the soup to a regular blender. Just be sure to blend in batches and to be cautious as the soup will be hot.
6. Return the soup to the pot and heat over low heat until it is warmed through.
7. Serve the keto clam chowder hot, garnished with the crispy bacon and chopped fresh parsley. Enjoy!