Add 1 cup chicken broth, liquid from the canned corn, and ¼ cup of corn kernels to the blender.
Cut the raw bacon strips into thirds and add to the blender. Add ¼ of an onion, 16 ounces of cauliflower florets, bulb of roasted garlic (paper removed), salt and pepper to the blender. Put the lid on and select smooth soup.
When the smooth soup function finishes, add the cream and pulse to combine. Add the cubed chicken and the remaining corn. Heat on low for a few minutes.
If you are using frozen or fresh corn instead of canned, then increase the chicken stock to 1¾ cups since you will not have the juice in the can.Nutritional values are provided as a courtesy and thesaltedpepper.com makes no guarantees of accuracy. We do our best to ensure they are accurate, but many factors influence nutritional values that are beyond our control. Different brands of items have different nutritional values, so it is always best to do your own independent nutritional analysis based on the items you are using in a recipe if you require a high level of accuracy. Thesaltedpepper.com will not be held accountable for any errors in the displayed nutritional information.