Low Carb Sausage Chowder Food

LOW CARB SAUSAGE CHOWDER

Steps:

• Clean the head of cauliflower, break it up and retain the stems.
• Steam the cauliflower in the microwave until the stems pierce easily with the point of a knife.
• When cooled a bit, puree this with a stick blender.
• Meanwhile: saute the onion and celery with the sausage in a soup pot, breaking up the sausage as it cooks.
• Add the broth and tomatoes and seasonings and simmer until the celery is soft.
• Add the Neufchatel cheese, sour cream and the cauliflower and heat until the Neufchatel is melted.
• Vary the amount of broth according to how thick you like your chowder and how big the cauliflower head is. I have used chicken broth and added leftover cooked chicken, or added other chopped vegetables and made it with vegetable stock powder and water.

CAJUN SAUSAGE CHOWDER

Steps:

• Brown sausge & onions in a large pan; add tomato juice,tomatoes,bay leaf ,salt,garlic powder,thyme and pepper to sausage; bring to boil.
• Reduce heat, simmer covered 15 min., stir in potatoes,green pepper & beans.
• Cook for 15-20 minutes longer or until potatoes are tender.
• Stir in hot pepper sauce, remove bay leaf and ladle into soup bowls.
• Garnish with parsley.

LOW CARB SALMON CHOWDER

Steps:

• Chop the onion, celery, red pepper and saute in olive oil until softened.
• Add 1/2 of the chicken broth and poach the fish in the stock with the vegetables. When the fish is just done, flake the fish and remove from heat.
• Cook the cauliflower, separated into flowerets, in the chicken stock until tender.
• Add the neufchatel cheese and allow it to melt over low heat.
• Blend the cauliflower, stock and cheese with a stick blender, in a food processor or in your blender.
• Add the 'cream' mixture to the fish and vegetable/stock mixture.
• Season to taste with salt, lemon pepper, dill and parsley.