Good soup for fall - with cauliflower...

I have made this a couple of time - and it is rich and satisfying.  

Cheesy Chicken & Cauliflower Chowder   Makes 8 servings.
Per Serving: 222 Cal; 22 g Protein; 9 g Tot Fat; 11 g Carb; 1 g Fiber; 4 g Sugar; 421 mg Sodium

1 tablespoon olive oil
1 teaspoon butter
1 clove garlic, chopped
1 small onion, chopped
3 medium carrots, sliced
3 cups chopped cauliflower (about 1 head)  (or frozen)
Two 14-ounce cans, reduced-sodium chicken broth
1 teaspoon Splenda
1/8 teaspoon nutmeg
1/4 teaspoon dried basil
Kosher salt and black pepper
3 cups cubed cooked chicken
1/4 cup flour
1 cup milk
2 tablespoons reduced-fat cream cheese
4 ounces cheddar cheese, shredded  (low-fat)


In a large saucepan, saute the garlic and onion in olive oil and butter until soft. Add carrots, cauliflower, broth, Splenda, nutmeg, basil, salt, and pepper. Bring to a boil, reduce heat and simmer for 15 minutes or until vegetables are tender. Add chicken and heat through. In a small bowl combine flour and mil****il smooth. Add to chicken mixture. Bring to a boil and cook and stir for 2 minutes or until thickened. Remove from heat. Add cream cheese and cheddar. Stir until melted.

hmm, sounds yummy...

That sounds sooo good and since it's incredibly cold out - I might just make a batch tonight! Thanks!