Seafood Chowder

A chowder is traditionally thickened with flour, milk and the starch from the potatoes. In my recipe, I used the cauliflower puree to thicken the soup. I also kept some whole cauliflower pieces to have chunks like a potato in traditional chowder.



4 slices bacon, diced
1 cup chopped onion
4 cups chicken broth
4 cups cauliflower, in 1 inch pieces
1 1/2 tsp Celtic sea salt
Fresh ground black pepper to taste
3 TBS butter
2 (10 ounce) cans minced clams and/or 2 cups prepared lobster

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in broth and cauliflower, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until cauliflower is fork tender. Remove 3/4 of the cauliflower and place into a food processor. Process cauliflower until very smooth. Return to the pot. Add in butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup (or use your favorite seafood). Cook for about 5 minutes, or until heated through. Makes 8 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Chowder = 396 calories, 24 carbs, 2.2 fiber
"Healthified" Chowder = 127 calories, 3.4 carbs, 2.3 fiber