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Hearty Beef, Bacon and Hearts-of-Palm Chowder

4 bowls · 3.8 g net carbs

3.8g Net carbs 33g Fat 49.5g Protein 516.1 kcal
Hearty Beef, Bacon and Hearts-of-Palm Chowder

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 20 min  ·  cook 40 min  ·  total 1 hr  ·  difficulty hard

Browned beef sirloin and crisped bacon provide a caramelized, savory base for this hearty soup, joined by mushrooms and hearts of palm. The pot is deglazed and the ingredients are simmered together, then finished by whisking in cream cheese and grated parmesan cheese for a velvety broth. Kale is stirred in at the end so it wilts but keeps some texture, and rosemary and paprika add an aromatic, slightly smoky lift. The result is a spoonable, main-style chowder with chunky meat, tender hearts of palm and a creamy, cohesive broth.

Ingredients

  • beef sirloinBeef, Top sirloin steak, raw
    600 g
  • baconBacon, For use on a sandwich
    120 g
  • hearts of palmHearts of palm, Canned
    80 g
  • mushroomsMushrooms, Raw
    100 g
  • kaleKale, Raw
    40 g
  • unsweetened almond milkAlmond milk, Unsweetened
    400 g
  • cream cheeseCream cheese, Regular, plain
    70 g
  • grated parmesan cheeseCheese, Parmesan, dry grated
    20 g
  • olive oil
    20 ml
  • rosemary
    4 g
  • paprikaSpices, Paprika
    2 g
  • saltSalt, Table
    4 g
  • white pepperSpices, Pepper, white
    1 g

Equipment

  • large heavy pot
  • 12-inch skillet

Method

  1. Heat a skillet over medium-high heat and sear the beef on all sides until well browned; transfer the beef to a large heavy pot.
  2. Render the bacon in the same skillet until crisp, then transfer half the rendered fat to the pot and reserve the crisped bacon separately.
  3. Add olive oil to the pot if needed, then sauté the mushrooms until they release their moisture and begin to brown.
  4. Return the beef to the pot with the mushrooms, add rosemary and paprika, then add unsweetened almond milk and bring the mixture to a gentle simmer.
  5. Simmer gently until the beef is tender and flavors have melded, skimming any surface foam as needed.
  6. Remove the beef briefly, slice or shred it against the grain, and return it to the pot.
  7. Lower the heat and whisk in the cream cheese until fully incorporated and the broth is smooth; stir in grated parmesan cheese until it melts into the chowder.
  8. Add hearts of palm and kale in the final minutes of cooking so the hearts of palm warm through and the kale wilts but retains some texture.
  9. Taste and adjust seasoning with salt and white pepper, then ladle into bowls and finish each serving with the reserved crisped bacon.
Heat a skillet over medium-high heat and sear the beef on all sides until well browned; transfer the beef to a large heavy pot.

Tips

Pro tip

  • Bring cream cheese to near room temperature before stirring in so it blends smoothly without lumps.
  • Slice beef thinly across the grain after cooking to maximize tenderness.
  • If the broth tastes flat, finish with grated parmesan cheese to sharpen the savory profile.
  • Use an immersion blender briefly in the pot if you prefer a thicker, partially puréed chowder.

Frequently asked questions

Can I use ground beef instead of beef sirloin?
Yes, ground beef can replace beef sirloin. The texture becomes more uniformly broken up and the meat will cook faster, so brown it until no longer pink before continuing with the recipe.
What can I use instead of bacon?
Use sausage in place of bacon for a different spice profile and comparable fat content. Because sausage is already seasoned, reduce added salt and stir it into the pot after browning.
Why is my broth separating or looking greasy?
Grease from browned meat can separate if the dairy is added while the pot is too hot. Lower the heat, whisk in the cream cheese gradually, and simmer gently to re-emulsify the broth.
Why is the beef tough after cooking?
Tough beef usually means it was sliced and then quickly cooked rather than braised to tenderness. Slice the cooked beef against the grain and simmer longer in the broth until tender; tougher cuts benefit from longer, gentler simmering.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C) — and divide a large batch into shallow containers so it cools quickly rather than sitting warm in one deep pot. USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per bowl

Primary macros

3.8g Net carbs 4% 38% 57%
Net carbs Fat Protein
3.8 gNet carbs
49.5 gProtein
33 gFat
1.7 gFiber
516.1Calories

Electrolytes

Na1278 mgSodium
K928 mgPotassium
Mg69 mgMagnesium

Minerals

Calcium
289 mg
Iron
5.08 mg
Magnesium
69 mg
Phosphorus
537 mg
Potassium
928 mg
Zinc
7.14 mg
Copper
0.293 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

364.8 g per bowl

14 figures are unavailable. Nothing was estimated in its place.

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Published 27 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.