class="at-above-post addthis_tool" data-url="http://badbatchbaking.com/recipe/cauliflower-corn-chowder-chicken/">
{Light} Cauliflower Corn Chowder with Chicken
Ingredients
- 2-4 chicken breasts, fully cooked and cubed (set aside until chowder is simmering)
- 4 cups chicken stock
- 10 thick slices bacon
- 3 stalks celery, chopped
- 1 yellow onion, diced
- 1/2 jalepeno pepper, finely diced
- 6 corn ears, kernals sliced off
- 1 head cauliflower, cut into small florets (If using large head, only use 3/4)
- 1/3 cup all-purpose flour
- 1 3/4 cup 1% Milk
- 1/4 cup chives, diced
- 1/4 cup cotija cheese
- 2 cups shredded cheese blend, reduced fat
- salt and pepper (to taste)
- 1/2 teaspoon cayenne pepper
- 2 teaspoons sugar
- 1/2 cup light sour cream
Directions
In a large pot, cook bacon until crispy. Remove and rest on paper towels. | |
With the bacon grease still in the pan, turn stove to medium and saute the onions and jalapeño. Cook for 2 minutes. While that's cooking, chop the bacon into chunks. | |
Add bacon back into the pan along with the celery, cauliflower and corn. Mix well and cook for another few minutes. | |
Sprinkle in the flour, cayenne pepper, sugar and salt & pepper. Combine. Add the chicken stock and bring to a low boil and allow it to thicken (3-4 minutes). | |
Mash down the cauliflower to add texture and starchiness to the soup (as potatoes normally would). Reduce to simmer and add the milk. Cover and simmer for 15 minutes. | |
Stir in the cubed chicken, cheeses and chives. Add more salt/pepper or cayenne as needed. Remove from the heat and add light sour cream* and stir to incorporate. Serve and enjoy! *Note: Adding sour cream into your chowder too early will result in curdling. Be sure to add once you remove from heat and are ready to serve. |