Slow Cooker Cauliflower Corn Chowder

• Gluten free

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 1 Bay leaf, dried
  • 3/4 cup Carrot
  • 3 cups Cauliflower florets
  • 3/4 cup Celery
  • 3 cups Corn, canned
  • 2 tbsp Parsley
  • 1 lb Red potatoes
  • 1 tsp Thyme, fresh
  • 1 cup Yellow onion, fine

• Canned Goods

  • 3 cups Chicken stock, Unsalted

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 3/4 tsp Kosher salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 1 cup Whole milk

Found on jessicagavin.com

Description

Directions

• In a microwave safe bowl, add onions, celery, carrots, olive oil, cayenne pepper, and thyme. Microwave for 3 minutes and then stir, cook another 3 minutes. Transfer to slow cooker.
• Add 3 cups cauliflower florets to microwave safe bowl. Add ¼ cup water and cover tightly with plastic wrap. Microwave for 5 minutes, or until florets are tender. Drain the cauliflower and add to a blender. Add in 1 ½ cups corn and 2 cups chicken stock. Blend until smooth, about 1 minute. Transfer to slow cooker.
• Add 1 cup chicken stock, chicken breasts, red potatoes, milk, salt and bay leaf to the slow cooker. Stir to combine all ingredients. Cover and cook until vegetables are tender; 3 to 4 hours on high or 5 to 6 hours on low.
• Discard bay leaf. Remove chicken and shred into smaller pieces. Stir in remaining 1 ½ cups corn and shredded chicken, let sit until heated through, about 10 minutes on high setting.
• Taste soup and season with salt and pepper as desired. Stir in 1 tablespoon parsley and serve hot. Top with additional parsley and pepper. Enjoy!

Nutrition