Ingredients:

1 pound skinless and boneless chicken breasts, cut into bite size peaces

4 cups cauliflower florets

2 celery stalks, chopped

3 medium carrots, chopped

1 medium onion, chopped

4 cups homemade chicken stock or water

1 cup coconut milk

1 tbsp arrowroot flour (optional)

4 thin bacon slices

1 bay leaf

2 tbsp chopped fresh parsley or 2 tsp dried parsley

2 tbsp olive oil

Directions:

1. In a large Dutch oven heat the olive oil over medium heat. Add the onion and cook for 5 minutes.

2. Add the chicken and brown it. Add the celery, carrots, cauliflower and mix.

3. Mix the arrowroot flour with coconut milk if using.

4. Add the soup, coconut milk mixture, bay leaf and parsley, mix and bring to a boil. Reduce heat and simmer for an hour.

5. Heat non stick pan over medium heat. Add the bacon slices and cook until crisp. Remove from the heat, crumble the bacon and set aside.

6. Remove the chowder from the heat and season to taste with salt and pepper.

7. Ladle chowder into bowls, top with crumbled bacon and serve.

Bon Appetit!