This Seafood Chowder is a real taste of the Sea. It is a very filling dish that will keep you satisfied for hours.. I hope you enjoy this as much as we do. This makes 5 servings, approx 275 calories ea, and 24 net carbs.
Ingredients
12 oz of white fish cut into chunks, I used flounder but use what you like.
12 oz of peeled and deveined shrimp cut in half
1 cup of diced carrots
1 cup of diced celery
2 medium diced peeled yukon potatoes
3/4 cup of diced onion
1/2 cup of frozen corn kernels
2 teaspoons of minced garlic
1 T of Better than Boullion No Chicken flavor
3 cups water
1 cup almond milk unflavored, unsweetened, with two T of corn starch or flour whisked or shaken into while cold.
1 splash of Louisanna Hot Sauce (optional)
Dash of Cayenne Pepper (optional)
1 cup of fresh parsley chopped roughly
In a large Dutch oven style pot, put in the pan the carrots, celery, and onion. Simmer with water until they start to soften. Add the garlic, water, corn, bouillon, and salt and pepper. Simmer for 10 minutes. Add the fish, and shrimp, and the *milk/cornstarch mixture. Simmer until it thickens about 10 minutes stirring often. If it is too thin just add a bit more dissolved corn starch or flour. (always add to a cold liquid first to avoid lumps) If too thick, just add a touch more almond milk. Just before serving season to taste with a bit more salt and pepper, stir in the fresh parsley, and the optional cayenne pepper and hot sauce. Full video recipe below. Enjoy!
Some suggested sides: Crusty bread, and crisp salad.
*For an even creamier version instead of using the cornstarch/milk mixture. Use the following recipe for Cashew Cheeze and stir it in at the end.
Ingredients
12 oz of white fish cut into chunks, I used flounder but use what you like.
12 oz of peeled and deveined shrimp cut in half
1 cup of diced carrots
1 cup of diced celery
2 medium diced peeled yukon potatoes
3/4 cup of diced onion
1/2 cup of frozen corn kernels
2 teaspoons of minced garlic
1 T of Better than Boullion No Chicken flavor
3 cups water
1 cup almond milk unflavored, unsweetened, with two T of corn starch or flour whisked or shaken into while cold.
1 splash of Louisanna Hot Sauce (optional)
Dash of Cayenne Pepper (optional)
1 cup of fresh parsley chopped roughly
In a large Dutch oven style pot, put in the pan the carrots, celery, and onion. Simmer with water until they start to soften. Add the garlic, water, corn, bouillon, and salt and pepper. Simmer for 10 minutes. Add the fish, and shrimp, and the *milk/cornstarch mixture. Simmer until it thickens about 10 minutes stirring often. If it is too thin just add a bit more dissolved corn starch or flour. (always add to a cold liquid first to avoid lumps) If too thick, just add a touch more almond milk. Just before serving season to taste with a bit more salt and pepper, stir in the fresh parsley, and the optional cayenne pepper and hot sauce. Full video recipe below. Enjoy!
Some suggested sides: Crusty bread, and crisp salad.
*For an even creamier version instead of using the cornstarch/milk mixture. Use the following recipe for Cashew Cheeze and stir it in at the end.
