Low-Carb Seafood Chowder
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 229.0
- Total Fat: 18.3 g
- Cholesterol: 81.3 mg
- Sodium: 886.9 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 1.9 g
- Protein: 11.1 g
View full nutritional breakdown of Low-Carb Seafood Chowder calories by ingredient
Number of Servings: 12
Ingredients
-
4 cups vegetarian chicken broth
1 pint heavy cream
15-20 large shrimp, peeled
2 fillet of rockfish (thawed if frozen)
4 stalks celery
1 red onion
2 tbsp light olive oil
6 strips vegetarian bacon
Salt, 1 tbsp (remove)
Pepper, black, 1 tsp (remove)
Paprika, 1 tsp (remove)
Cauliflower, raw, 0.66 head, large (6-7" dia) (remove)
Directions
Heat a heavy-bottomed saute or stockpot over medium-high flame. Add olive oil and vegetarian bacon. Dice onion and celery, add to pan/pot and cook for five minutes or until onion softens. Finely mince or chop the cauliflower (food processor probably necessary), add along with two cups of the stock, and cook for another five minutes.
At this point it's nice to puree the ingredients with a blender - an immersion or "hand" blender is ideal, but I used a regular blender in two batches - but if you want, you can leave it chunky; it's important if you do this to steam the cauliflower separately and puree it with a little of the broth, as the cauliflower is replacing potato as a thickening agent.
Once you've done whatever blending you're going to do, add the rest of your broth and the cream and turn the heat down to medium-low. Depending on the size of the pot or pan you started with, you might need a bigger one at this point. Cut the shrimps and rockfish (you can use whatever seafood you want, but the nutrition info for this recipe is shrimp and rockfish) into smallish pieces (or your preference) and add to the soup.
Cook low and slow, about 30 minutes more, and season with salt, black pepper and paprika to taste. I also used three bay leaves (removed after cooking). Makes roughly twelve 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user BAKEMASTER.
At this point it's nice to puree the ingredients with a blender - an immersion or "hand" blender is ideal, but I used a regular blender in two batches - but if you want, you can leave it chunky; it's important if you do this to steam the cauliflower separately and puree it with a little of the broth, as the cauliflower is replacing potato as a thickening agent.
Once you've done whatever blending you're going to do, add the rest of your broth and the cream and turn the heat down to medium-low. Depending on the size of the pot or pan you started with, you might need a bigger one at this point. Cut the shrimps and rockfish (you can use whatever seafood you want, but the nutrition info for this recipe is shrimp and rockfish) into smallish pieces (or your preference) and add to the soup.
Cook low and slow, about 30 minutes more, and season with salt, black pepper and paprika to taste. I also used three bay leaves (removed after cooking). Makes roughly twelve 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user BAKEMASTER.