Cauliflower Salmon Chowder #Ragu

Ragú® Recipe Contest Entry. Delicious Salmon Chowder using Bacon, Cauliflower, Cilantro and Feta Cheese and Ragu 6 cheese Ragu Tomato Sauce

• Ready In: 55 mins
• Serves: 4
• Yields: 6 bowles

Ingredients

• 4  slices  thick smoked bacon, cut into bite size pieces
• 1  medium  size onion, chopped
• 2  garlic cloves, minced
• 2  large  stalk celery, finely chopped
• 1  medium-large head cauliflower, cored, chopped small
• 2  tablespoons fresh thyme, minced
• 1 1⁄2 tablespoons all-purpose flour
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1 1⁄2 teaspoons  smoked ground paprika
• 1⁄4 teaspoon ground cayenne pepper
• 1 (24 ounce) jar  Ragú® Pasta Sauce (tomato-cheese sauce)
• 3  cups  chicken stock
• 3  tablespoons  minced cilantro
• 1⁄2 cup heavy cream (or half and half )
• 1  lb  boneless salmon, chopped into 1 inch pieces
• 1⁄2 cup feta cheese, crumbles

Directions

1. In a large non stick sauce pan, cook bacon over medium-high heat until crispy, 3 -4 minutes.
2. Drain off grease ; set bacon pieces aside.
3. Add onion, garlic, celery, thyme, salt, black pepper and cayenne pepper, cook stirring frequently, 6-8 minutes.
4. Stir in cauliflower, flour, stirring about 2 minutes.
5. Stir in chicken stock, 3 cups 6 cheese Ragu tomato sauce and bring to a boil;.
6. Reduce heat to medium-low and simmer until cauliflower is tender, 10-12 minutes.
7. Add salmon pieces, cilantro, smoked paprika, cover pan and simmer 3-4 minutes;.
8. Stir in heavy cream,.
9. Garnish chowder with crumbled bacon and feta cheese crumbles.