Chicken Chowder

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.

Category: Soups, Stews and Chili

Cuisine: American

☆☆☆☆☆

Ready in 20 minutes
by janiceb

Ingredients

2 slices bacon chopped

1 small onion chopped

1 stalk celery sliced

4 cups chicken broth, lower sodium

1 cup cauliflower florets chopped

3/4 pound chicken breasts, boneless skinless , cut into 1/2-inch pieces

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried sage

1 tablespoon ThickenThin not/Starch thickener

1/2 cup heavy cream


Directions

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

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)