This keto-approved chowder is rich and indulgent. The broth is creamy, yet light, and has a slight brininess. 

Nicole McLaughlin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
Serves 8 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set instant pot to the “sauté” setting, and add bacon. Cook, stirring often, until crisp, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain; leave drippings in pot.  

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  • Add onion, celery, garlic, and butter to bacon drippings; cook, stirring often, until onions are translucent, about 5 minutes. Stir in thyme, salt, and pepper; cook, stirring until fragrant, 2 minutes.  

  • Add cauliflower, water, and clam juice to instant pot, and cover. Turn steam valve to the “sealing” position, and press cancel. Set instant pot to high pressure for 5 minutes; seal. After pressure cooking has ended, press cancel, and carefully release the pressure. 

  • Add heavy cream, and blend with an immersion blender until partially blended but still chunky. Stir in clams. Press “sauté” on instant pot, and bring mixture to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Turn off heat, and stir in parsley. Sprinkle each serving with bacon. 

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