Cauliflower Chicken Chowder

Cauliflower bone broth chowder

Who doesn’t love a good chowder? Most chowder contains flour and dairy, and often wreaks havoc on our gut. So, we figured why not clean it up and make it both gut-friendly AND yummy. Here we use the cauliflower to create a creamy thickener that offers a similar texture to traditional chowder, without the stomach ache. And if you haven’t yet checked out Primal Palate’s line of organic spices, we highly recommend it!

Cauliflower Chicken Chowder

Serves: 6-8 | Prep Time: 10 minutes | Cook Time: 30 minutes

INGREDIENTS 

1 rotisserie chicken, shredded
1 head of cauliflower, cut into florets
1 medium onion
2 cloves of garlic, minced
3 medium red potatoes, cubed
2 cups of water
1/4 cup chopped parsley
1 tablespoon sea salt
Ghee or cooking fat of choice

METHOD

In a large dutch oven over medium-high heat, add ghee or cooking fat to your pan and sauté the onions and garlic until fragrant, about 5 minutes.

Add the cauliflower florets, potatoes, salt, Primal Palate seasoning, and chopped parsley. Mix until thoroughly coated, and continue to sauté for another few minutes.

Add bone broth and water, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are soft.

Transfer half of the soup to a blender (or food processor) and process to create a creamy puree. Return puree to the pot with the rest of the soup and stir thoroughly.

Stir in shredded rotisserie chicken, season to taste and enjoy. Try adding some chopped bacon or fresh green onion!


Ryan Harvey, a classically trained chef and Navy veteran, founded Bare Bones in 2013 to provide the world with essential whole foods that promote overall health & wellness.