Low Carb Salmon Chowder

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READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop the onion, celery, red pepper and saute in olive oil until softened.
  • 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.
  • Cook the cauliflower, separated into flowerets, in the chicken stock until tender.
  • Add the neufchatel cheese and allow it to melt over low heat.
  • Blend the cauliflower, stock and cheese with a stick blender, in a food processor or in your blender.
  • Add the 'cream' mixture to the fish and vegetable/stock mixture.
  • Season to taste with salt, lemon pepper, dill and parsley.
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