4 strips cooked bacon, chopped small
2 Tbsp bacon fat, divided
1 pound boneless, skinless chicken thighs, trimmed and chopped
Salt & Pepper
1 medium onion, diced
2 carrots, diced
2 celery ribs, diced
3 cloves garlic, minced
1 pound red potatoes (or sweet potatoes) cut into bite-size pieces
2 bay leaves
4 cups chicken broth
2 cups cauliflower florets
1 cup full fat coconut milk
Chives, fresh
1In a large pot over medium heat, cook bacon strips about 5-6 minutes, or until crispy. Remove from pot and set aside to drain on a paper towel-lined plate
2Reserve 2 tablespoons of bacon fat, and drain remainder from pot. Add I tablespoon of bacon fat back into the pot
3Season chopped chicken thighs with a little salt and pepper, and place pieces into the pot. Cook over medium heat until chicken is lightly browned and cooked through. Remove chicken from pot and set aside
4Add remaining tablespoon of bacon, and the diced onions, carrots, celery and minced garlic to the pot. Cook together about 5 minutes
5Add chicken broth, cut potatoes, and bay leaves to the pot. Cover and bring to a boil, then reduce heat to simmer and complete next step. (Total cooking time, 15-18 minutes – or until potatoes are tender)
6While chowder is simmering, add cauliflower and and coconut milk to blender. Blend mixture until smooth and creamy. Stir into the soup, season to taste with salt and pepper, and continue simmering
7When potatoes are tender, remove bay leaves and garnish with chopped bacon and fresh chopped chives
Ingredients
4 strips cooked bacon, chopped small
2 Tbsp bacon fat, divided
1 pound boneless, skinless chicken thighs, trimmed and chopped
Salt & Pepper
1 medium onion, diced
2 carrots, diced
2 celery ribs, diced
3 cloves garlic, minced
1 pound red potatoes (or sweet potatoes) cut into bite-size pieces
2 bay leaves
4 cups chicken broth
2 cups cauliflower florets
1 cup full fat coconut milk
Chives, fresh
Directions
1In a large pot over medium heat, cook bacon strips about 5-6 minutes, or until crispy. Remove from pot and set aside to drain on a paper towel-lined plate
2Reserve 2 tablespoons of bacon fat, and drain remainder from pot. Add I tablespoon of bacon fat back into the pot
3Season chopped chicken thighs with a little salt and pepper, and place pieces into the pot. Cook over medium heat until chicken is lightly browned and cooked through. Remove chicken from pot and set aside
4Add remaining tablespoon of bacon, and the diced onions, carrots, celery and minced garlic to the pot. Cook together about 5 minutes
5Add chicken broth, cut potatoes, and bay leaves to the pot. Cover and bring to a boil, then reduce heat to simmer and complete next step. (Total cooking time, 15-18 minutes – or until potatoes are tender)
6While chowder is simmering, add cauliflower and and coconut milk to blender. Blend mixture until smooth and creamy. Stir into the soup, season to taste with salt and pepper, and continue simmering
7When potatoes are tender, remove bay leaves and garnish with chopped bacon and fresh chopped chives
Savory Chicken Chowder Recipe
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