Italian Chowder

Italian Chowder

Serves: 6

2 tbsp. olive oil

1 medium onion, diced

1 clove garlic, minced

1 lb. Isernio’s Chicken Italian sausage

1 medium head cauliflower florets

2 cups chicken broth

1 tsp oregano

1 tsp basil

Salt & Pepper to taste

2 cups heavy cream

1 tbsp. fresh parsley

1.    Heat olive oil in a Dutch oven or large saucepan. Add onion and saute until translucent and beginning to soften. Add garlic and saute another minute or two.

2.    Add sausage to skillet and cook until no longer pink. Stir frequently, breaking sausage into small gravel sized bits.

3.    Remove as much of the stem as possible from the cauliflower and cut or break florets into small bite sized pieces to resemble diced potatoes in a chowder. Add florets to the sausage and saute for 5 minutes.

4.    Add chicken broth and spices to the Dutch oven and simmer for 15 minutes until cauliflower has softened.

5.    Add heavy cream and parsley and heat through.

Nutrition:  448 calories; 37g fat; 171mg cholesterol; 675mg sodium; 386mg potassium; 9g carb; 3g fiber; 5g sugar; 19g protein