Chicken Corn Chowder

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Servings: 4 Prep: 60 min Cook: 45 min Dairy Free Gluten Free Entree Soup Freezable Homestyle Kids Soup: Hot Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

½ pound cooked chicken 4 slices bacon ½ head cauliflower 3 cups chicken broth 2 tablespoons extra virgin olive oil 1 small red bell pepper 1 small onion 1 small jalapeño pepper 2 small potatoes 2 green onions 2 teaspoons minced garlic ⅓ teaspoon sea salt, or to taste ¼ teaspoon ground black pepper, to taste 1 bay leaf 1 ¼ cups frozen corn

Instructions

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.