Chicken Chowder

Directions

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; sauté until vegetables are soft, about 4 minutes.

Ingredients

• 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
• 2 slices bacon, chopped
• 1 small onion, chopped
• 1 celery rib, sliced
• 4 cups lower sodium chicken broth
• 1 cup chopped cauliflower florets
• 3/4 pound boneless, skinless chicken breasts, 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

Parsed from recipe text (no separate ingredient records).