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.
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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Dozen (169g) | ||
Recipe Makes: 4 Dozen | ||
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Calories: 227 | ||
Calories from Fat: 117 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 79.2mg | 24 % | |
Sodium 194.7mg | 7 % | |
Potassium 400.6mg | 11 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 3.1g | ||
Protein 22.5g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 227
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