Seafood Cauli-Chowder

I just love creating soups in the fall and winter.  This was today’s creation and we both gave it a definite thumbs up!  Because this has clams in it, a serving provides your entire day’s requirements of Vitamin B12!  It also provides 78% of your iron needs and 65% of your selenium requirements!  This recipe is OK for Induction.


Click to enlarge

Click to enlarge



4 slices bacon, chopped

2 oz. onion, chopped (I used purple onion)

1    6 oz. can clams with juice

7 oz. fish filet, cut into ¾” pieces

7 oz. peeled, deveined shrimp (save shells)

10 oz. cauliflower, precooked, mashed

1 can (14 oz) chicken broth, low sodium

5 cups water (for boiling shrimp shells in)

1 c. heavy cream

¼ tsp. xanthan or guar gum for thickening

Pinch salt if needed (shrimp has a lot of sodium in it naturally)

¼ tsp. my Seafood Spice Blend:

Pinch dried thyme

DIRECTIONS: Peel and devein shrimp and set aside.  Boil shells in the 5 c. water for 5-10 minutes.  Discard shells and set broth aside.  In large soup pot, saute chopped bacon until fairly crisp, leaving all grease in the pot.  Add chopped onion and saute until tender.   Add seafood, spices and mashed, precooked cauliflower.  Now pour in the chicken stock and the 5 c. shrimp shell broth and bring to a boil.  Lower heat and simmer 30 minutes for flavors to blend.  Add 1 c. heavy cream last.  When ready to serve, lightly dust xanthan gum over surface several times, stir and allow to thicken between each addition.  Repeat as needed for desired thickness.

NUTRITIONAL INFO: Makes 6 large servings (about 1¼ c.), each containing:

318 calories

22.3 g  fat

6.78 g  carbs

2.07 g  fiber

4.71 g  NET CARBS

22.8 g  protein

435 mg sodium

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