This is a little chowder I put together for lunch today. Had a little baby asparagus in the fridge and a half package of crawfish in my freezer leftover from a recipe last week. Along with a couple fish filets also in the freezer, this went together nicely and quite quickly. It’s delicious and quite filling. This is suitable once you are out of the initial 2 weeks of low-carb Induction and for keto dieters. Also suitable for Primal followers. The wine makes it unacceptable for those still in Atkins Induction or for Paleo followers. Omit the wine (or substitute coconut milk for the cream) and anyone can enjoy this recipe!
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4 slices bacon, chopped
2 oz. onion, chopped
½ c. celery, chopped
1 c. asparagus, chopped
1 c. homemade seafood stock
2 c. homemade chicken stock
½ c. heavy cream
1/8 tsp. ground thyme
Dash each black and cayenne pepper
¼ tsp. salt
6 oz. cooked crawfish tail meat
12 oz. fish of your choosing (I use Swai or Cod), cut into bite-sized pieces
¼ tsp. xanthan gum or any plan-suitable thickener
DIRECTIONS: Brown the bacon in a large soup pot. When browned, add the onion, celery and chopped asparagus. Saute until they are tender. Add the seafood and chicken stock and bring to a boil. Lower heat to a simmer. Add all spices. Simmer for 1o minutes for flavors to mingle. While it simmers, coarsely chop the fish into 1/2″-3/4″ bite-size pieces. Add fish and crawfish to the pot. Add the cream and stir/simmer just until fish is opaque and done. Lightly dust your thickening agent over the soup surface as it is simmering and stir. Allow time for it to slightly thicken. Serve at once with a garnish of parsley or bits of red and green pepper if desired.
NUTRITIONAL INFORMATION: Makes six 1½ cup servings, each contains:
16.83 g fat
2.23 g carbs, .38 g fiber, 1.85 g NET CARBS
17.31 g protein
354 mg sodium