Chicken Chowder (Atkins)

• 2 slices bacon, chopped
• 1 small onion, chopped
• 1 celery rib, sliced
• 4 cups low sodium chicken broth
• 1 cup chopped cauliflower floret
• 3/4 lb boneless skinless chicken breast, cut into 1/2-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 tablespoon cornstarch (ThickenThin not or Starch thickener)
• 1/2 cup heavy cream

1. Brown bacon in a large saucepan over medium-high heat, stirring occasionally, until just crisp, about 4 minutes. Spoon off all but 1 tablespoon of the fat. Add onion and celery; saute until vegetables are soft, about 4 minutes.
2. Add stock, cauliflower, chicken, salt, pepper, thyme and sage. Bring to a boil; reduce heat to medium, partially cover and simmer until vegetables are just tender, about 5 minutes. Whisk in thickener and simmer until soup thickens slightly, about 2 minutes. Stir in cream and simmer to heat through before serving.

bacon, onion, celery, chicken broth, cauliflower floret, boneless skinless chicken breast, salt, pepper, thyme, sage, cornstarch, heavy cream

Taken from www.food.com/recipe/chicken-chowder-atkins-454560 (may not work)