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Carb Smart Creamy Bacon and Chicken-Cauliflower Chowder
with Cheddar Cheese and Chives
This creamy chowder gets its depth from nutty-sweet roasted cauliflower and salty bacon fat. Extra crunch from the seeds and bacon bits on top make it an unforgettable dinner.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: Chicken breast • Cauliflower • Russet potato • Yellow onion • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Chives • Garlic.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
285 g
Cauliflower
1 unit(s)
Russet Potato
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
2 unit(s)
Garlic, cloves
1 unit(s)
Yellow Onion
28 g
Seed Blend
(May contain Egg, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
7 g
Chives
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
56 mL
Cream
(Contains Milk)
2 unit(s)
Chicken Breasts
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Heat a large pot over medium heat.
- While the pot heats, cut bacon into 1/4-inch pieces.
- When hot, add bacon to the dry pot. Cook, stirring occasionally, until crispy, 5-7 min.**
- Remove the pot from heat.
- Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving bacon fat in the pot.
- Meanwhile, on a clean cutting board, peel, then cut potato into 1/2-inch pieces.
- Cut cauliflower into 1/2-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through. **
- Add cauliflower to an unlined baking sheet.
- When bacon is done, add half the reserved bacon fat to the baking sheet with cauliflower. Reserve remaining bacon fat in the pot.
- Season cauliflower with salt and pepper, then toss to coat.
- Roast in the top of the oven, flipping halfway through, until tender and golden-brown, 14-16 min.
- Meanwhile, reheat the pot with reserved bacon fat over medium.
- When the pot is hot, add onions. Cook, stirring occasionally, until slightly softened, 1-2 min.
- Add garlic. Cook, stirring often, until fragrant, 30 sec.
- Add potatoes, stock powder and 1 1/2 cups (3 cups) water. Season with salt and pepper, to taste. Bring to a simmer over high.
- Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are fork-tender, 10-12 min.
- Remove the pot from heat.
- Add half the cauliflower. Carefully mash until chowder is mostly smooth or reaches desired consistency. (TIP: If you have an immersion blender, use it instead of a masher.)
- Add cheese, cream and remaining cauliflower.
- Return the pot to high. Cook, stirring often, until cheese melts and chowder thickens slightly, 2-3 min. (TIP: If chowder is too thick, add 1/4 cup waater at a time, until it reaches desired consistency.)
- Season with salt and pepper, to taste.
- Thinly slice chicken.
- Divide creamy chowder between bowls. Top with chicken and bacon.
- Sprinkle chives and seed blend over top.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**
Thinly slice chicken. Top bowls with chicken.
