A creamy and hearty chowder packed with tender white fish, succulent shrimp, and crispy bacon, all simmered together in a rich seafood broth. This keto-friendly version swaps out potatoes for cauliflower to keep it low-carb.
Ingredients: 1 lb white fish fillets, diced. 1/2 lb shrimp, peeled and deveined. 4 strips bacon, diced. 1 medium onion, diced. 2 cloves garlic, minced. 1 cup cauliflower florets. 1 cup chopped celery. 1 cup chopped bell pepper. 2 cups seafood broth. 1 cup heavy cream. 2 tablespoons butter. 1/2 teaspoon dried thyme. Salt and pepper to taste. Chopped parsley for garnish.
Instructions: Cook the bacon in a big pot over medium-low heat until it gets crispy. Take the bacon out of the pot and set it aside. Leave the bacon fat in the pot. Put butter in the pot and cook the bell pepper, onions, garlic, and celery until they are soft. Add the cauliflower florets and stir them in. Cook for two more minutes. Put in the seafood broth and raise the heat. Put in the diced fish fillets and let it cook for 5 to 7 minutes, until it's fully cooked. Add the shrimp and stir it in. Cook for three to four more minutes, until the shrimp is pink and opaque. Turn down the heat and add the salt, pepper, heavy cream, and dried thyme. Keep cooking for five more minutes. Check the seasoning and make changes if needed. Serve hot with chopped parsley and crispy bacon on top.
Prep Time: 15 minutes
Cook Time: 25 minutes
Chelsie dysart art
