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# Prepping the ingredients
Break the cauliflower into bite-sized florets and cut the stalk into chunks.
Slice the green onions. Set aside some of the sliced green for garnishing.
Chop the bell pepper, celery stalks and onion.
Mince the garlic.
Shred the cheddar.

# Making the chowder
Fry the bacon until it is crispy. Set the bacon strips aside.
Transfer the bacon fat to a large pot and melt the butter in it over medium-high heat.
When the butter starts to bubble, add the spring onions, bell pepper, onion, celery and thyme. Saute for about 5 minutes or until the onions start to brown.
Stir in the garlic until it is fragrant, about half a minute.
Add the chicken stock, cayenne and pepper, as well as the cauliflower. Reduce the cayenne pepper or skip it entirely if you don't want the chowder to be spicy.
Bring to a boil, then reduce the heat to medium and let simmer for about 8 minutes or until the cauliflower starts to soften.
Stir in the cream cheese, sour cream and half of the cheddar. Let cook while stirring frequently until everything has melted together nicely and the cauliflower has the desired tenderness, about 5 to 10 minutes.
(Optional) Thicken the soup by slowly sprinkling in some Xanthan gum while stirring well. Note that the soup will thicken considerably as it cools down, so you'll only need a small amount.
Season to taste.
Remove from the heat and let cool for 10 minutes before serving.
Enjoy topped with the chopped up bacon and green onion slices you set aside in the beginning.

# Meal Prep Tip
You can store the soup in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.

Nutrition Facts

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