Cauliflower Chicken Chowder
Ingredients
-
1
large head
cauliflower, cut into florets (about 750g / 1.65lb)
-
4
slices
smoked bacon, diced
-
1
medium
onion, diced
-
3
medium
red skinned potatoes, diced
-
1
tsp
Himalayan salt
-
½
tsp
ground white pepper
-
½
tsp
chili pepper flakes
-
4
cups
chicken stock
-
2
cups
water
-
1
tsp
onion powder
-
1
tsp
garlic powder
-
½
tsp
paprika
-
¼
tsp
celery seeds
-
¼
tsp
turmeric
-
1
lb
cooked chicken, diced
-
3
cups
arugula
Instructions
- Steam the cauliflower until tender, about 8 to 10 minutes.
- Cook the diced bacon in a stock pot over medium heat until crispy, then remove and leave the fat in the pot.
- Cook the onion in the bacon fat until translucent, about 2 minutes.
- Add the potatoes, salt, white pepper, and chili flakes, cooking for another 2 to 3 minutes.
- Pour in the chicken stock, water, onion powder, garlic powder, paprika, celery seeds, and turmeric; bring to a boil and then simmer until potatoes are soft, about 8 to 10 minutes.
- Blend the cooked cauliflower with some hot soup liquid until smooth, then return it to the pot.
- Add the cooked chicken and arugula, stirring until the arugula wilts and the chicken is warmed through.
- Serve immediately, garnished with reserved chicken and crispy bacon.
Nutrition Facts (estimated)
Servings
6
Calories
327
Total fat
9g
Total carbohydrates
31g
Total protein
31g
Sodium
904mg
Cholesterol
71mg
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