***SOUP***Cheesy Chicken & Cauliflower Chowder
I got this recpie from the recpie forum and thought of Deb (Poohbear) when I saw it since she is doing alot of soups right now. I think when I make it I"m going to omit the chicken. The lady who made it says it's really good. I haven't tried it but I'm going to next week.
~Angie
I have made this a couple of time - and it is rich and satisfying.
Cheesy Chicken & Cauliflower Chowder Makes 8 servings.
Per Serving: 222 Cal; 22 g Protein; 9 g Tot Fat; 11 g Carb; 1 g Fiber; 4 g Sugar; 421 mg Sodium
1 tablespoon olive oil
1 teaspoon butter
1 clove garlic, chopped
1 small onion, chopped
3 medium carrots, sliced
3 cups chopped cauliflower (about 1 head) (or frozen)
Two 14-ounce cans, reduced-sodium chicken broth
1 teaspoon Splenda
1/8 teaspoon nutmeg
1/4 teaspoon dried basil
Kosher salt and black pepper
3 cups cubed cooked chicken
1/4 cup flour
1 cup milk
2 tablespoons reduced-fat cream cheese
4 ounces cheddar cheese, shredded (low-fat)
In a large saucepan, saute the garlic and onion in olive oil and butter until soft. Add carrots, cauliflower, broth, Splenda, nutmeg, basil, salt, and pepper. Bring to a boil, reduce heat and simmer for 15 minutes or until vegetables are tender. Add chicken and heat through. In a small bowl combine flour and mil****il smooth. Add to chicken mixture. Bring to a boil and cook and stir for 2 minutes or until thickened. Remove from heat. Add cream cheese and cheddar. Stir until melted.
~Angie
I have made this a couple of time - and it is rich and satisfying.
Cheesy Chicken & Cauliflower Chowder Makes 8 servings.
Per Serving: 222 Cal; 22 g Protein; 9 g Tot Fat; 11 g Carb; 1 g Fiber; 4 g Sugar; 421 mg Sodium
1 tablespoon olive oil
1 teaspoon butter
1 clove garlic, chopped
1 small onion, chopped
3 medium carrots, sliced
3 cups chopped cauliflower (about 1 head) (or frozen)
Two 14-ounce cans, reduced-sodium chicken broth
1 teaspoon Splenda
1/8 teaspoon nutmeg
1/4 teaspoon dried basil
Kosher salt and black pepper
3 cups cubed cooked chicken
1/4 cup flour
1 cup milk
2 tablespoons reduced-fat cream cheese
4 ounces cheddar cheese, shredded (low-fat)
In a large saucepan, saute the garlic and onion in olive oil and butter until soft. Add carrots, cauliflower, broth, Splenda, nutmeg, basil, salt, and pepper. Bring to a boil, reduce heat and simmer for 15 minutes or until vegetables are tender. Add chicken and heat through. In a small bowl combine flour and mil****il smooth. Add to chicken mixture. Bring to a boil and cook and stir for 2 minutes or until thickened. Remove from heat. Add cream cheese and cheddar. Stir until melted.
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