Chicken Corn Chowder

1. Shred chicken and coarsely chop. Cook bacon and crumble. Break the cauliflower into florets.

2. In a large soup pot, bring chicken broth to a boil in a large soup pot then add cauliflower. Place lid on top then cook until cauliflower is fork-tender.

3. Carefully transfer cooked cauliflower and about a third of the broth (reserve remaining broth) to a food processor or blender (work in batches to avoid burning yourself).

4. Blend until very smooth - adding more broth if necessary; then set aside.

5. Dice red pepper. Peel and dice onion. Seed jalapeño and chop finely. Peel and dice the potatoes. Chop green onions.

6. In a large pot, heat remaining olive oil over medium heat. Add red bell pepper, onions, jalapeños, garlic, sea salt, and black pepper. Sauté until tender.

7. Add potatoes, bay leaves, and remaining chicken broth.

8. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10-15 minutes or just until potatoes are tender, stirring occasionally.

9. Add in cooked chicken, corn, and creamed cauliflower and simmer, uncovered 10 - 15 minutes, stirring occasionally.

10. Serve warm topped with bacon, green onions, and additional sea salt and ground pepper to taste.