Rich and creamy chowder is too good to limit only to clams or fish. Chicken and cauliflower stand in for traditional clams and potatoes in our tasty rendition of the New England classic.
Yield: 4 Dozen Ready in 20 minutes
7 people trying soon
|2 slicesbacon; chopped|
|1 smallonion; chopped|
|1 stalkcelery; sliced|
|4 cupschicken broth, lower sodium|
|1 cupcauliflower florets; chopped|
|3/4 poundchicken breasts, boneless skinless; , cut into 1/2-inch pieces|
|1/4 teaspoondried thyme|
|1/4 teaspoondried sage|
|1 tablespoonThickenThin not/Starch thickener|
|1/2 cupheavy cream|
Chicken Chowder Preparation
1. Brown bacon in a large saucepan over medium-high heat, stirring occasionally, until just crisp, about 4 minutes. Spoon off all but 1 tablespoon of the fat. Add onion and celery; saut? until vegetables are soft, about 4 minutes.
2. Add stock, cauliflower, chicken, salt, pepper, thyme and sage. Bring to a boil; reduce heat to medium, partially cover and simmer until vegetables are just tender, about 5 minutes. Whisk in thickener and simmer until soup thickens slightly, about 2 minutes. Stir in cream and simmer to heat through before serving.
Makes: 4 (1 1/4-cup) servings
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