Chicken Chowder

I love soup, although I have not been a fan of the creamy kind though. I lived in New England for a while (Middletown, RI) and of course there were many occasions that the infamous Clam Chowder was served. Also, not a fan (sorry!!!). Anyway, today I am posting a recipe that has everything in it that I initially don’t like in a soup, and still I completely love it! Goes to show, never tell your taste buds you don’t like something that is presented to you, they might just really surprise you :)!

Ingredients

  • 1/4 cup salted butter
  • 1/2 medium onion, chopped
  • 2 cups chopped cauliflower stems and florets
  • 2 cups chicken broth
  • 1/2 cup chopped cooked bacon
  • 1 cup heavy cream
  • 3 ounces cream cheese
  • 1 tablespoon dried parsley
  • 2 teaspoons garlic powder
  • 1/4 teaspoon salt
  • 1 lbs chopped cooked chicken (weighed when cooked)
  • The initial recipe said to use 2 teaspoon corn extract but I didn’t have that on hand so I didn’t use it. Check the “What I’ve Learned” section for my thoughts on it!

Instructions

  1. Melt the butter in a medium sauce pan over medium heat. Saute the chopped onion in the butter until it just begins to brown.
  2. Stir in the cauliflower and the broth. Bring to a simmer and then add the bacon, heavy cream, cream cheese, parsley, garlic powder and salt. Stir until the cream cheese is melted.
  3. Reduce the heat to low and simmer for 15-18 minutes. Make sure the broth has thickened. This could be 1-2 minutes longer. Stir in the chicken and if using, corn extract. Continue to heat on low until the chicken is warm. Enjoy! (leftovers can be stored in the refrigerator for up to 5 days… In my opinion, this soup tasted even better on the second day).

What I’ve learned…

  • Corn extract… I didn’t have it on hand and I am almost positive I will not use it anytime soon so I omitted it. I like to invest in spices, flavors, great pans and pots etc, but only if I can use them frequently. When you have a recipe on hand that you would like to try but you do not have everything on hand, before going to the store and buying everything from the ingredient list, think what you really need. You don’t have to blindly follow a recipe 🙂 It’s your kitchen, own it and have fun with it.
  • This recipe can easily made into a time saving one with just a few swaps of ingredients… Instead of all fresh ingredients, use frozen cauliflower and pre cooked bacon and chicken. As an onion substitute you can use 2 tablespoons dried minced onion but wait with adding this until you add the cream. In this case you will start your recipe by sauteeing the cauliflower in the butter and then adding the broth.

Stats (makes about 6 1.5 cup servings)

Calories: 420

Fat: 26.6 g

Protein: 36.3 g

Carbs: 3.1 g

Fiber: 1.1 g

Net carbs: 2 g

Source: “Crazy Busy Keto” by Kristie H. Sullivan, PhD

Published by Annika

Keto food enthusiast and fitness professional trying to educate and inspire people to take care of their body and mind through great tasting food and various ways of self care. In the process, I would also LOVE it if I could help ease the stress of dinner time in families by providing healthy and tasty ideas that will be a hit for the whole family.

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