Cauliflower Salmon Chowder #Ragu

• 4 slices thick smoked bacon, cut into bite size pieces
• 1 medium size onion, chopped
• 2 garlic cloves, minced
• 2 large stalk celery, finely chopped
• 1 medium-large head cauliflower, cored, chopped small
• 2 tablespoons fresh thyme, minced
• 1 12 tablespoons all-purpose flour
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 1 12 teaspoons smoked ground paprika
• 14 teaspoon ground cayenne pepper
• 1 (24 ounce) jar Ragu Pasta Sauce (tomato-cheese sauce)
• 3 cups chicken stock
• 3 tablespoons minced cilantro
• 12 cup heavy cream (or half and half )
• 1 lb boneless salmon, chopped into 1 inch pieces
• 12 cup feta cheese, crumbles

1. In a large non stick sauce pan, cook bacon over medium-high heat until crispy, 3 -4 minutes.
2. Drain off grease ; set bacon pieces aside.
3. Add onion, garlic, celery, thyme, salt, black pepper and cayenne pepper, cook stirring frequently, 6-8 minutes.
4. Stir in cauliflower, flour, stirring about 2 minutes.
5. Stir in chicken stock, 3 cups 6 cheese Ragu tomato sauce and bring to a boil;.
6. Reduce heat to medium-low and simmer until cauliflower is tender, 10-12 minutes.
7. Add salmon pieces, cilantro, smoked paprika, cover pan and simmer 3-4 minutes;.
8. Stir in heavy cream,.
9. Garnish chowder with crumbled bacon and feta cheese crumbles.

bacon, onion, garlic, stalk celery, head cauliflower, fresh thyme, flour, salt, ground black pepper, paprika, ground cayenne pepper, pasta sauce, chicken stock, cilantro, heavy cream, salmon, feta cheese

Taken from www.food.com/recipe/cauliflower-salmon-chowder-ragu-524622 (may not work)