{Light} Cauliflower Corn Chowder with Chicken

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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

	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.

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