Carb Smart Creamy Chicken Breasts and Bacon-Cauliflower Chowder
with Cheddar Cheese and Chives
This creamy chicken 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 bowl of goodness!
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.
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 Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
2 unit(s)
Garlic, cloves
1 unit(s)
Yellow Onion
28 g
Seed Blend
(May contain Soy, Tree nuts, Peanuts, Milk, Mustard, Sesame, Sulphites, Wheat, Egg)
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.**
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving bacon fat in the pot.
- Add chicken to pot and cook until golden, 1-2 min per side. Transfer chicken to an unlined baking sheet.
- 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.
- Add cauliflower to baking sheet with seared chicken.
- 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 cauliflower is tender and golden-brown and chicken is cooked through, 12-16 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 breast.
- Divide creamy chowder between bowls. Top with sliced 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. Heat pan with bacon fat over medium-high heat. When hot, add chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer chicken to baking sheet with caulflower. Roast in the middle of the oven until chicken is cooked through, 12-14 min.*
