Low Carb Seafood Chowder
LOW CARB SEAFOOD CHOWDER
Steps:
- 1. Chop celery and cauliflower. Put in a large pot with chicken broth, 1 bottle clam juice, onion powder, old bay, and garlic. Bring to boil. Reduce temperature and simmer for 15 minutes. 2. Chop fish and shrimp into small pieces. Add parsley, fish, shrimp, and can of minced clams. Bring to boil, reduce to simmer for 10 minutes. 3. Add cream and butter. mix two tbsp. Of chowder liquid with the corn starch and mix inti the chowder. Serve.
LOW CARB SALMON CHOWDER
For the most part, we live low-carb; I miss chowders and have found that thickening the soup with pureed cauliflower and neufchatel cheese makes a great chowder. This is an easy soup to make; use either fresh cooked salmon, leftovers, canned, or a combination of them. The amount certainly can vary according to what you have. This method includes poaching fresh salmon with the vegetables. If you like, you can substitute carrot for the red pepper. If you want to cut some of the fat, poach the vegetables in stock rather than sauteeing them first.
Provided by One Happy Woman
Categories Chowders
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
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- In a soup pan, add your bacon and cook. Once it is done, take out the bacon and set aside for a topping.
- Add 1 tablespoon of olive oil and the celery, carrots and corn. Saute until the vegetables start to soften.
- Meanwhile add the cauliflower florets to a microwave steamer and cook for 5 minutes until for tender.
- Mix the Better than Bouillion base and Old bay seasoning with 2 cups of water and pour over the vegetables and then add in the seafood.
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