Chicken Cauli-Chowder

Chicken Cauli Chowder

This chowder was very satisfying, and I have all sorts of ideas for modifications to change it up.

(based on the recipe found here)
makes four servings

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 tbsp all-purpose flour
  • 4 cups chicken broth
  • 1 cup nonfat milk
  • 1 head cauliflower, roughly chopped (I used a bag of frozen) – cooked till soft
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
  • 10 oz. cooked chicken breast, cut into cubes


Saute onions, garlic, celery, and carrots until tender.  Add cauliflower and continue to cook and stir until tender – 5 minutes.  Sprinkle flour over vegetables, and toss to coat, cooking till lightly browned.  Gradually stir in milk, stirring constantly to avoid lumps.  Once milk is mixed in smoothly and starting to thicken, add chicken broth, and continue to stir till smooth and slightly thickened.  If desired, use an immersion blender briefly to puree some of the cauliflower for a creamier consistency.  Season with salt and pepper.

Put cooked chicken into a bowl and ladle soup over it.

Optional:  garnish with fat free cheddar cheese shreds, a sprinkling (tsp) of bacon bits, and/or a dollop of nonfat unsweetened yogurt.

(next time I want to make this with scallops, shrimp, and crab meat for a yummy seafood chowder)

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