1/7 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
2 1/2 cups rotiserrie chicken (shredded)
4 bacon slices
1/4 cup almond flour
2 tbsp butter (unsalted)
2 garlic cloves (minced)
1 onion (diced)
2 carrots (diced)
2 celery stalks (diced)
4 cups chicken broth
1 cup almond milk
1 cauliflower head (chopped)
In a large multi-cooker or stockpot over medium heat, add bacon and cook until crispy.
Once done, remove and set aside on paper towels.
In the same multi-cooker over medium heat, add and mix together butter, garlic, onion, carrots, and celery.
Cook for around 5 minutes or until soft.
Once soft, mix in cauliflower and continue to cook for an additional 5 minutes or until slightly soft.
Mix in almond flour and shredded chicken while stirring for an additional couple of minutes.
Mix in chicken broth and almond milk.
Continue to cook for an additional few minutes or until chowder starts to thicken.
Bring chowder to a boil.
Once boiling, reduce to a low simmer and continue to cook for 5-10 minutes or until cauliflower is soft.
Once done, mix in bacon bits and turn off heat.
Evenly divide recipe into 7 servings to come as close as possible to the given macros.