Instructions

1. Begin by gathering all your ingredients: olive oil, diced onion, minced garlic, cauliflower florets, chicken broth, heavy cream, chopped smoked salmon, salt, pepper, and chopped chives for garnish.
2. In a large pot or Dutch oven, heat the tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes until the onion becomes translucent.
3. Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
4. Next, add the cauliflower florets to the pot. Stir well to combine with the onion and garlic mixture.
5. Pour in the 4 cups of chicken broth, ensuring that the cauliflower is fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 10-15 minutes, or until the cauliflower is tender.
6. Once the cauliflower is cooked, remove the pot from heat. Using an immersion blender, blend the mixture until smooth. If you don't have an immersion blender, you can carefully transfer the mixture to a countertop blender in batches, then return it to the pot.
7. After blending, return the pot to low heat and stir in the 1 cup of heavy cream. Mix well until the cream is fully incorporated into the chowder.
8. Add the chopped smoked salmon to the pot and gently stir to combine. Allow the chowder to heat through for about 2-3 minutes, being careful not to boil it.
9. Season the chowder with salt and pepper to taste. Adjust the seasoning according to your preference.
10. Once heated and seasoned, ladle the chowder into serving bowls. Garnish each bowl with a sprinkle of chopped chives for added flavor and color.
11. Serve the Low Carb Smoked Salmon Chowder hot, and enjoy your delicious, creamy meal!