KETO SEAFOOD CHOWDER

 

I called this seafood chowder so that you can decide for yourself whether you want fish chowder or clam chowder. The cooking method and time of addition are the same, either way.

For fish, I recommend a firm white fish like cod or halibut, cut into 1 inch pieces. For clams, you want to add 2 small (6 oz or so) cans of drained clams.

Ingredients

• 4 slices bacon chopped
• ¼ medium onion chopped
• 2 medium turnips cut into ½ inch cubes
• 2 ½ cups chicken broth
• ½ teaspoon dried thyme
• ¾ teaspoon salt
• ½ teaspoon pepper
• 1 ½ cups heavy cream
• 1 lb white fish, cut into 1 inch pieces (or 2 cans clams)
• 2 tablespoon butter
• ¾ teaspoon glucomannan optional

Instructions

• In large saucepan over medium heat, cook the bacon until crisp. Remove with a slotted spoon, and drain on paper-towel lined plate.
• Add the onion and turnips to the bacon grease and cook until the onions are tender, about 5 minutes. Add the chicken stock and simmer until the turnip is tender, 10 to 15 minutes. Season with thyme, salt and pepper.
• Add the fish and continue to simmer until the fish is cooked through, about 4 minutes. Stir in the heavy cream and the butter. For a thicker broth, whisk in the glucomannan at the end of cooking.
• Sprinkle each serving with the cooked bacon, green onions and fresh Parmesan. 

SOURCE: All Day I Dream About Food