Roasted Cauliflower Chicken Chowder

by Vicki Brunsvold, Tastemaker in Residence

This hearty and healthy nutrient-rich cauliflower soup is filled with chunks of potatoes, chicken, peppery arugula, and topped with crispy bacon. Enjoy both the benefits of anti-inflammatory turmeric and the antioxidants of arugula in this delicious chowder.

Ingredients

1 large cauliflower, cut into florets

2-3 Tbsp olive oil

2 tsp Kosher salt, divided

4 slices bacon, use a good quality such as Nueske’s

1 large onion, diced

3 medium red-skinned potatoes, diced

1/2 tsp ground white pepper

1 tsp chili pepper flakes

6 cups chicken stock

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp turmeric, more to taste

1 Rotisserie chicken, meat shredded and diced

3 cups arugula

Instructions

1. Heat oven to 450.  Toss cauliflower florets with olive oil and 1 teaspoon salt.  Spread out on rimmed sheet pan and roast for about 35-40 minutes.

2. Cook bacon in large stock pot until crispy.  Remove with slotted spoon to plate, leaving fat in pot. 

3. Add onion to stock pot, cooking until translucent, about 2-3 minutes.  Add potato, salt, pepper and chili flakes, continuing to cook for a few more minutes until the potatoes start to color slightly.

4. Add roasted cauliflower, chicken stock, and remaining spices and bring to a boil.  Reduce heat and simmer until potatoes are soft.

5. Using emulsifier, blend until smooth in consistency, leaving a few chunks of cauliflower and potato.

6. Add chicken chunks and arugula, warming gently until the arugula is completely wilted.  Adjust seasonings to taste.

7. Serve with sprinkle of crispy bacon.