Low Carb Salmon Chowder

By Avera

  • 1 1/4 lbs salmon

  • 1 onion

  • 5 stalks celery

  • 2 carrots

  • 3 tablespoons olive oil

  • 1 quart low sodium chicken broth

  • 1 (8 ounce) package neufchatel cheese

  • 1 head cauliflower

  • lemon pepper

  • garlic salt

  • dill weed

  • parsley

  1. Chop the onion, celery, and carrots and saute in olive oil until softened.

  2. Add 1/2 of the chicken broth and poach the fish in the stock with the vegetables. When the fish is just done, flake the fish and remove from heat.

  3. Cook the cauliflower, separated into flowerets, in the chicken stock until tender.

  4. Add the neufchatel cheese and allow it to melt over low heat.

  5. Blend the cauliflower, stock and cheese with a stick blender, in a food processor or in your blender.

  6. Add the 'cream' mixture to the fish and vegetable/stock mixture.

  7. Season to taste with salt, lemon pepper, dill and parsley.

Nutritional Facts

Calories 501
Calories from Fat 270
Total Fat 30g
Saturated Fat 11g
Monounsaturated Fat 13g
Polyunsaturated Fat 4g
Trans Fat 0g
Cholesterol 116mg
Sodium 477mg
Potassium 1396mg
Total Carbohydrate 18g
Dietary Fiber 5g
Sugars 7g
Protein 42g

dinner fish omega 3 vitamin d calcium poach gluten free

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