Low Carb Sausage Chowder

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READY IN: 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean the head of cauliflower, break it up and retain the stems.
  • Steam the cauliflower in the microwave until the stems pierce easily with the point of a knife.
  • When cooled a bit, puree this with a stick blender.
  • Meanwhile: saute the onion and celery with the sausage in a soup pot, breaking up the sausage as it cooks.
  • Add the broth and tomatoes and seasonings and simmer until the celery is soft.
  • Add the Neufchatel cheese, sour cream and the cauliflower and heat until the Neufchatel is melted.
  • Vary the amount of broth according to how thick you like your chowder and how big the cauliflower head is. I have used chicken broth and added leftover cooked chicken, or added other chopped vegetables and made it with vegetable stock powder and water.
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