PALEO POBLANO BACON CHICKEN CHOWDER
My husband told me not to bother posting soup or stew recipes because he thinks we are the only ones in the world who really like soup. I think there must be a few other folks out there that like soup, and since I never really listen to what he tells me to do anyway, here is another soup recipe! Actually it's a chowda recipe (you have to say it that way to make it sound fun).
I was craving a creamy soup, so I decided to make a chowder style soup and give it a little heat and flavor by adding poblanos. And since I love bacon, in it went. I added the usual carrots, celery and onion and used turnips instead of white potatoes, but you can try adding other vegetables as well.
You can serve this soup with your favorite hot sauce and some chopped parsley, or even top it with some avocado and/or cilantro.
I was craving a creamy soup, so I decided to make a chowder style soup and give it a little heat and flavor by adding poblanos. And since I love bacon, in it went. I added the usual carrots, celery and onion and used turnips instead of white potatoes, but you can try adding other vegetables as well.
You can serve this soup with your favorite hot sauce and some chopped parsley, or even top it with some avocado and/or cilantro.
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent
Paleo Poblano Bacon Chicken ChowderPrep time: 15 mins Cook time: 25 mins Servings: 4-6
|
|
 |
Ingredients:
- 1 large or 2 small cauliflowers (about 3 pounds), stem removed and chopped into chunks
- 6 cups chicken broth (reserve about 1/2 cup)
- 1/2 pd. thick cut bacon, cooked and crumbled
- 3 boneless, skinless chicken breasts, cut into small bite sized pieces
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 3 stalks celery, chopped
- 4 small turnips, peeled and chopped
- 3 carrots, peeled and chopped
- 3-4 fresh poblano chiles, roasted, skin and seeds removed
- 1 tsp. sea salt (or more to taste)
- 1/2 tsp. ground black pepper (or more to taste)
- 1 tsp. dried thyme
- Dash cayenne pepper (optional)
- 1 Tbsp. arrowroot powder
- Hot sauce (for serving)
- 1.2 cup fresh parsley, chopped (for serving, optional)
Equipment:
- Large stockpot
- Kitchen knife
- Cutting board
- Stirring spoon
- Measuring cups
- Measuring spoons
- Steamer basket
- Blender
Directions:
1. Fill the bottom of a large large dutch oven or stockpot with water and place a steamer basket inside. Place over medium-high heat and bring water to a boil. Add cauliflower and steam until very tender (about 15-20 minutes). Add the cauliflower to a blender along with 2 cups of the chicken broth and blend until very smooth (you may need to do this in batches depending on the size of your blender). Set aside.
2. Cook the bacon in the dutch oven over medium-high heat until crispy. Leave the pan on the heat and set the bacon
aside. Leave about 2-3 Tbsp. of bacon fat in the pan. Season the chicken breast pieces with sea salt and black pepper and to the pan. Brown the chicken pieces on all sides. Remove and set aside.
3. Add the onion and garlic to the pan and cook for about 2 minutes, stirring constantly. Add the turnips, carrots, celery, sea salt, black pepper, dried thyme and cayenne pepper (optional) and saute for another 5 minutes or until they begin to soften.
4. Turn the heat to high and add the poblano chiles and the cauliflower mixture to the pan. Add the chicken and the remaining chicken broth except for the 1/2 cup of reserved broth) and stir to combine.
5. Mix the reserved 1/2 cup of chicken broth with the arrowroot powder and stir to combine. Add the mixture to the soup and stir. Bring the soup just to a boil, and then turn the heat to low and allow to simmer for about 10 minutes.
6. Turn the heat off and allow the soup to cool slightly before serving. Add the bacon (crumbled) and taste. Add additional salt and pepper to your liking.
7. Serve with your favorite hot sauce and a dash of parsley on top (optional).
- 1 large or 2 small cauliflowers (about 3 pounds), stem removed and chopped into chunks
- 6 cups chicken broth (reserve about 1/2 cup)
- 1/2 pd. thick cut bacon, cooked and crumbled
- 3 boneless, skinless chicken breasts, cut into small bite sized pieces
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 3 stalks celery, chopped
- 4 small turnips, peeled and chopped
- 3 carrots, peeled and chopped
- 3-4 fresh poblano chiles, roasted, skin and seeds removed
- 1 tsp. sea salt (or more to taste)
- 1/2 tsp. ground black pepper (or more to taste)
- 1 tsp. dried thyme
- Dash cayenne pepper (optional)
- 1 Tbsp. arrowroot powder
- Hot sauce (for serving)
- 1.2 cup fresh parsley, chopped (for serving, optional)
Equipment:
- Large stockpot
- Kitchen knife
- Cutting board
- Stirring spoon
- Measuring cups
- Measuring spoons
- Steamer basket
- Blender
Directions:
1. Fill the bottom of a large large dutch oven or stockpot with water and place a steamer basket inside. Place over medium-high heat and bring water to a boil. Add cauliflower and steam until very tender (about 15-20 minutes). Add the cauliflower to a blender along with 2 cups of the chicken broth and blend until very smooth (you may need to do this in batches depending on the size of your blender). Set aside.
2. Cook the bacon in the dutch oven over medium-high heat until crispy. Leave the pan on the heat and set the bacon
aside. Leave about 2-3 Tbsp. of bacon fat in the pan. Season the chicken breast pieces with sea salt and black pepper and to the pan. Brown the chicken pieces on all sides. Remove and set aside.
3. Add the onion and garlic to the pan and cook for about 2 minutes, stirring constantly. Add the turnips, carrots, celery, sea salt, black pepper, dried thyme and cayenne pepper (optional) and saute for another 5 minutes or until they begin to soften.
4. Turn the heat to high and add the poblano chiles and the cauliflower mixture to the pan. Add the chicken and the remaining chicken broth except for the 1/2 cup of reserved broth) and stir to combine.
5. Mix the reserved 1/2 cup of chicken broth with the arrowroot powder and stir to combine. Add the mixture to the soup and stir. Bring the soup just to a boil, and then turn the heat to low and allow to simmer for about 10 minutes.
6. Turn the heat off and allow the soup to cool slightly before serving. Add the bacon (crumbled) and taste. Add additional salt and pepper to your liking.
7. Serve with your favorite hot sauce and a dash of parsley on top (optional).
Check Out My Cookbook!
My Favorite Products
