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Chicken & Cauliflower Chowder

Ingredients

  • 1 yellow onion
  • 2 stalks celery
  • 2 carrots
  • 1/2 red bell pepper
  • 3 cloves garlic
  • 1 head cauliflower
  • 4 slices bacon*
  • 1 1/2 # boneless, skinless chicken breasts
  • 1 Tbsp sherry vinegar
  • 2 cups low sodium chicken broth*
  • 1 can full fat coconut milk
  • S&P

Instructions

  • Dice 1 yellow onion, 2 stalks celery, 2 carrots and 1⁄2 red bell pepper. Set aside separately.
  • Mince 3 cloves garlic.
  • Roughly chop 1 head cauliflower. Keep separate from other veggies.
  • Dice 4 slices of bacon. Cut chicken breasts into 1” pieces.
  • In a large stock pot over medium heat, add 4 slices diced bacon and cook until brown and crispy.
  • Remove bacon and set aside for garnish.
  • To the same pot, add chopped chicken w/ bacon grease. Cook ~5 to 6 mins until cooked through (165 F), turning halfway. Remove and set aside.
  • To the same pot, add 1 diced onion, 2 diced stalks celery, 2 diced carrots and minced garlic.
  • Stir occasionally until tender.
  • Add in 1 head chopped cauliflower and cook until barely tender, ~3-4 mins.
  • Add 1 Tbsp sherry vinegar and let cook off a bit.
  • Pour in 2 cups chicken broth and bring to a boil.
  • Add 1 can full fat coconut milk & simmer until cauliflower is tender.
  • Add S&P to taste.
  • Option: for a smoother texture, puree some (or all) of the soup using an immersion blender.
  • Stir in chicken.
  • Serve w/ garnish of bacon and diced red bell pepper.