This recipe for Chicken Chowder is a variation on the one from the New Atkins New You cookbook and uses chicken and cauliflower instead of the traditional clams and potatoes used in chowder. You can buy chicken stock but a far healthier option is to make your own. So if you’ve had roast chicken for dinner, throw the remaining carcass into a pot with some vegetables and herbs and simmer for a few hours. See this recipe for an easy chicken broth recipe.
It is worth the effort as home made bone broth has huge health benefits – it is fantastic for people with arthritis, skin issues, problems with bones, inflammation in the gut and more – see an excellent article on this humble superfood as well as the studies behind these health claims.
INGREDIENTS – 6 SERVINGS:
- 2 slices bacon, chopped
- 1 small onion, chopped
- 1 celery rib trimmed and thinly sliced
- 900 ml chicken stock
- 325g chopped cauliflower florets
- 350g of boneless, skinless chicken breasts cut into 10mm pieces
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried thyme
- 1/4 tsp dried sage
- 115ml double cream
Carbs: 6g approx per serving
Phase: Suitable for all phases
- In a large saucepan over medium-high heat, cook bacon until crisp.
- Add onion and celery and saute until soft – about 4 minutes
- Add broth, cauliflower, chicken, salt, pepper, thyme and sage. Bring to the boil, reduce heat to medium and simmer until vegetables are tender.
- Stir in the cream and simmer to heat through before serving.