Weather in Texas is so strange…our Christmas this year was a high of 78° than a week later it was a high of 34°, a week after that – right back to swimsuit weather. Seriously I wear flip flops all year ‘round! Last week was a tough one, not only did we both have to go out of town for business, but it was drizzly and chilly out. The kind of weather and taxing week that when you come home you just want something comforting. When I asked Mr. T what he wanted he said seafood chowder. I was on a mission to make that happen – and low carb to boot!
I used a combination of smoked salmon, fresh salmon, shrimp and scallops as my seafood. The base for the cream soup was a combination of some aromatics and base from this Clam Chowder recipe from Love, Peace and Low carb, but I just stuck with chicken broth and added some additional elements.
The veggies sauteing with the cream cheese
The result: an extremely comforting dish with loads of hearty seafood and a beautiful silky texture. Each time we ate the dish we’d add some spices or dash of sherry to give it a slight twist from the original (it made a lot)! I had intended to slow cook this in my Instant Pot, but it really didn’t need that much time so I ended up just cooking it normally – still in my Instant Pot, but just using the Saute and Slow Cook function without actually keeping it for hours.
2 slices of bacon, chopped
2 leeks, halfed and chopped (just white to light green parts)
2 stalks of celery, halved and chopped
1 shallot, diced
2 slices of red onion, diced
2 cloves of garlic, minced
½ block of cream cheese (4 oz), cut into cubes
4 cups of chicken stock
1 ½ cup of cream
1 tsp dried thyme
Salt & Pepper
1 Tbsp Seafood Seasoning (I used The Gourmet Collection, Fisherman’s Seafood Spectacular)
1 tsp xantham gum
2 oz smoked salmon
½ lb fresh salmon filet
4 oz frozen scallops
10 frozen shrimp
Sauté bacon in large pot, once the fat has rendered and bacon has slightly crisped add in your vegetables (leeks, celery, shallot and onion). Sauté until softened. Turn heat down to medium low. Add in garlic & cream cheese – whisk until cream cheese starts to melt down, add in chicken stock and cream, continue to whisk until cream cheese is fully incorporated. Add in spices and simmer on low for 30 minutes. Add broth to a small bowl, whisking in the xantham gum. Once blended, add to the soup pot with the other ingredients. Also submerge seafood into the pot. Cook another 10 minutes on a low simmer until seafood is cooked through.
Optional: Top with green onions and a dash of sherry. Add in more pepper or seasoning if needed.
Estimated Nutrition Stats: Calories – 277 | Carbs 4g | Net carbs – 3g | Fat 23g | Protein 14g | Fiber 1g.