INGREDIENTS Makes 4 Servings

• 1/2 yellow onion, chopped

• 3 cups red potatoes, chopped

• 2-3 garlic cloves, minced

• 1 apple, chopped

• 3 cups cauliflower ( I used frozen florets)

• 2 tsp fresh rosemary, stems removed and chopped

• 4 cups fresh greens ( 2 cups frozen)

• 1 Can full fat organic Coconut Cream (BPA free)

• 2 cups of Organic pasture raise chicken broth

• 1/2 of a organic rotisserie chicken or 2 chicken breast, cooked and shredded

• Pink Salt to taste

• Fresh ground pepper to taste

INSTRUCTIONS

Prep Time: 5 min Cook Time: 30

In a large pot over medium heat add 2 tbsp of butter (or 1 tbsp olive oil) onions, potatoes, cauliflower and apples.

Cook until edges have slightly browned, stir occasionally.

Next add the coconut milk and broth, bring to a boil and reduce the heat to a simmer for 20 min, stirring occasionally.

Now add in your garlic and rosemary, and then mash up with either a potato smasher or wooden spoon to get to a “chowder” texture.

Next, add in your greens (I use frozen organic spinach) and chicken. Cook for another 2-3 min, remove from heat and serve!

If you can tolerate dairy, sprinkle on a little cheddar for fun and flavor!

Mishi tips:

When I don’t make my own chicken broth I like to grab pre made Kettle and Fire.

If you want to make this soup lower carb, sub the potatoes for more cauliflower.

I like to use Dino kale or spinach, depends on what’s in season and what’s on sale!

I sometimes like to swap the chicken for canned oysters for a little extra “chowder” authenticity!

I’ve not tried other “milk” substitutes such as whole milk or almond milk, but i’m sure either will work!