This chowder boast a secret ingredient to drastically lower the carbohydrate count – cauliflower. Promise you cannot tell the difference.
Cauliflower chowder? Oh yes! Many of you know, I cauliflower and I are dating. Kale and I never got alone, so it is nice to welcome cauliflower into my world.
We have plenty of cauliflower recipes floating around the web, pinterest, and various food blogs, but I was challenged to create a seafood dish with cauliflower.
While a chowder seems like a thick, fall soup, I wanted to lighten up the dish and create a more ‘spring’ soup. Cauliflower makes a great replacement for potatoes and well…..enter my Shrimp and Cauliflower Chowder.
Traditionally, chowder calls for these eye brow raisers:
- Potatoes. Potatoes are great. However, not so good for my diabetic population.
- Corn. Same as potatoes. These don’t bother me personally, but my goal is to lower the carb count of recipes for my diabetic and weight management patients.
- Heavy cream. Adds lots of calories and fat to our recipe.
Here are some ‘skinny’ changes I made:
- Vegetables. I looked to increase the vegetables in this dish by adding carrot and onion.
- Cauliflower. This vegetable replaced the potato and corn.
- Half and half. I used this to replace the heavy cream.
As always, this chowder is husband and kid-approved!
- ½ cup shredded carrot
- 1 celery stalk, chopped
- 1 onion, chopped
- ½ head cauliflower, chopped
- 1 bell pepper, chopped
- 4 cups low-sodium seafood stock or 4 cups low-sodium chicken stock
- 1 8 ounce bottle clam juice (I use Crown Prince - it is lower in sodium)
- 1 bay leaf
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 10-12 ounce bag of small shrimp, peeled and deveined
- ½ cup half and half
- Spray dutch oven pot (or large pot) with non-stick cooking spray.
- Place first 10 ingredients in a dutch oven pot (or large pot).
- Bring to a boil. Simmer for 30 minutes. Remove from heat.
- Remove bay leaf.
- Place ½ soup in blender. Blend until smooth.
- Return blended portion to pot. Return to low heat.
- Add shrimp and half and half to pot. Stir.
- Cook 5 minutes at low OR when shrimp is no longer opaque.
- Remove from heat and serve!