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Paleo Chicken Chowder
When you need a warm and fuzzy from the inside out, my paleo chicken chowder does just the trick. Velvety chowder is possible once again thanks to pureed cauliflower. Your family won't miss the flour, butter, cream, and milk.
Prep Time: 00:10
Cook Time: 00:60
2 tablespoons ghee, coconut oil, butter, or fat of choice
1 diced yellow onion
2 lb cauliflower florets (i used frozen)
3 cups chicken stock
1 cup diced carrots
1 cup diced celery
1 diced sweet potato
1 diced medium yukon gold potato
1 cup canned coconut milk or plain almond milk (i used a little of both)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
1/8 teaspoon nutmeg and coriander
2 pounds shredded, cooked chicken
salt and pepper to taste
garnish with crumbled bacon and chopped green onion
1In a large stockpot, melt 1 tablespoon of coconut oil over medium heat. Sauté diced onion until softened, about 5 minutes. Add cauliflower and sauté another 5 minutes. Add 1 1/2 cups chicken stock and bring to a boil. Return to simmer and cook until fork-tender, or about 20 minutes.
2Meanwhile, in another large pot, melt remaining tablespoon of cooking fat over medium heat. Add carrots, celery, and potatoes. Sauté for ten minutes. Add milk, remaining 1 1/2 cups of stock, and spices, stirring together.
3To make cauliflower puree, pour contents from first pot into food processor or high-powdered blender. Blend until smooth and pour into soup pot.
4Finally, toss the shredded chicken into the pot, adding salt and pepper to your liking.
5Garnish with crumbled bacon and diced free onion.
If you don't eat it all at once, you will probably need to thin out the chowder when reheating with additional stock or a glug of white wine. To save on time, use pre-chopped frozen veggies and rotisserie chicken.
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