1 cup yellow onion chopped fine
3/4 cup celery ¾-inch dice
3/4 cup carrot ¾-inch dice
1 teaspoon olive oil
1/8 teaspoon cayenne pepper
1 teaspoon fresh thyme chopped
3 cups cauliflower florets cut into small pieces
3 cups corn canned
3 cups unsalted chicken stock
1 pound boneless skinless chicken breast
1 pound red potatoes cut into 1/2-inch cubes
1 cup whole milk
3/4 teaspoon kosher salt
1 bay leaf dried
2 tablespoons minced parsley
Full recipe from : yummly.co
In a microwave safe bowl, add onions, celery, carrots, olive oil, cayenne pepper, and thyme. Microwave for 3 minutes and then stir, cook another 3 minutes. Transfer to slow cooker.
Add 3 cups cauliflower florets to microwave safe bowl. Add ¼ cup water and cover tightly with plastic wrap. Microwave for 5 minutes, or until florets are tender. Drain the cauliflower and add to a blender. Add in 1 ½ cups corn and 2 cups chicken stock. Blend until smooth, about 1 minute. Transfer to slow cooker.
Add 1 cup chicken stock, chicken breasts, red potatoes, milk, salt and bay leaf to the slow cooker. Stir to combine all ingredients. Cover and cook until vegetables are tender; 3 to 4 hours on high or 5 to 6 hours on low.
Discard bay leaf. Remove chicken and shred into smaller pieces. Stir in remaining 1 ½ cups corn and shredded chicken, let sit until heated through, about 10 minutes on high setting.
Taste soup and season with salt and pepper as desired. Stir in 1 tablespoon parsley and serve hot. Top with additional parsley and pepper. Enjoy!