KETO SEAFOOD CHOWDER

Elegant layers of flavor combine with flaky, tender chunks of salmon, shrimp, and wilted spinach, giving this cream-based seafood chowder absolute rave reviews. Colorful, beautiful, delicious, easy, and keto! A winner all around. 

Servings: 1

Ingredients:

·         1 tbsp butter

·         ½ garlic clove, minced

·         1¼ oz. (52⁄3 tbsp) celery stalks, sliced

·         ¼ cup clam juice or chicken broth

·         2⁄5 cup heavy whipping cream

·         ½ tsp dried sage or dried thyme

·         1⁄8 lemon, juice and zest

·         1 oz. (2 tbsp) cream cheese

·         ¼ lb salmon, boneless fillets or other firm fish, pin bones removed, fillets cut into 1" pieces

·         ½ oz. (71⁄3 tbsp) baby spinach

·         2 oz. shrimp peeled and deveined

·         salt and ground black pepper

·         1⁄8 tbsp red chili peppers

·         fresh sage, optional for garnish

Instructions:

—        Melt butter in a large pot over medium heat.

—        Add garlic and celery. Cook for about 5 minutes, stirring occasionally. Add clam juice or chicken broth, cream, cream cheese, sage, lemon juice and lemon zest. Let it simmer for about 10 minutes without lid.

—        Add the fish and shrimp. Simmer for 3 minutes or until fish is just cooked (should flake easily). Add the baby spinach and stir until wilted.

—        Season with salt and pepper to taste.

—        Garnish with fresh red chili and fresh sage before serving for extra flavor and splash of color.

Tip

As an optional addition, consider adding crushed, dried chili flakes as a garnish on the soup. These add a lovely hot zest to an already delicious soup.