Cauliflower Chicken Chowder

What I'm about to say, just might make you gasp...

Well, I've never liked bacon.  The taste, the texture, and the smell has always repulsed me.  I know, call me crazy, but it is what it is.  However, during my last pregnancy something wacko happened to me; I now like bacon; the taste, texture and smell... Bizarre but true!  With that being said, I will only purchase organic, nitrate-free bacon, such as Applegate Farm's bacon.

So I now bring you my first ever recipe including one of America's favorite food!  It's essential to the flavor of this chowder.

INGREDIENTS:

- - 4 small organic chicken breasts

- 6-8 slices of nitrate-free bacon

- 2 tablespoons good quality butter or coconut oil

- 2 cloves garlic, minced

- 1 small onion, finely diced

- 2 carrots, peeled and diced

- 2 stalks celery, diced

- 1 head cauliflower, chopped into bite-sized pieces

- 1 bay leaf

- 1/4 cup arrowroot starch

- 4 cups organic chicken broth (I use homemade, or this kind), or more if needed

- 1 cup BPA-free canned coconut milk, or more if needed

- 1 teaspoon unrefined sea salt, more or less to taste

- freshly ground black pepper, to taste

- optional: avocado for top of soup

- optional: parsley for garnish

DIRECTIONS:

1.  Cook chicken like this, then let cool, shred and set aside.

2.  Heat a large skillet over medium hight heat.  Add bacon and cook until brown and crispy (about 6-8 minutes).  Transfer to a paper towel-lined plate and set aside.

3.  Melt butter in a large stockpot over medium heat.  Add the garlic, onion, carrots and celery, and cook, stirring occasionally, until slightly tender (about 3-4 minutes).  Stir in cauliflower and bay leaf.  Cook, stirring occasionally, until slightly tender (about 3-4 minutes).

4.  Whisk in arrowroot starch, and stir for 1 minute.  Gradually whisk in chicken broth and coconut milk, and bring to a boil.  Continue to stir for 1 minute, reduce heat and simmer until cauliflower is fork tender (about 12-15 minutes).  

5.  Season with salt and pepper, and add more broth or coconut milk if you'd like it thinner.

6.  Scoop out and discard the bay leaf.

6.  Stir in shredded chicken, and serve with broken-up pieces of bacon and avocado on top.

7.  Enjoy!

Approximately 6 servings

(Adapted recipe from here)