Low Carb Salmon Chowder

Name: Low Carb Salmon Chowder
Ingredients: 1 1/4 lbs salmon; 1 onion; 5 stalks celery; 1 sweet red pepper; 3 tablespoons olive oil; 1 quart low sodium chicken broth; 1 (8 ounce) package neufchatel cheese; 1 head cauliflower; lemon pepper; garlic salt; dill weed; parsley

12 ingredients

7 steps

Ingredients

1 1/4 lbs salmon
1 onion
5 stalks celery
1 sweet red pepper
3 tablespoons olive oil
1 quart low sodium chicken broth
1 (8 ounce) package neufchatel cheese
1 head cauliflower
lemon pepper
garlic salt
dill weed
parsley

Directions

1

Chop the onion, celery, red pepper and saute in olive oil until softened.
2

Add 1/2 of the chicken broth and poach the fish in the stock with the vegetables. When the fish is just done, flake the fish and remove from heat.
3

Cook the cauliflower, separated into flowerets, in the chicken stock until tender.
4

Add the neufchatel cheese and allow it to melt over low heat.
5

Blend the cauliflower, stock and cheese with a stick blender, in a food processor or in your blender.
6

Add the 'cream' mixture to the fish and vegetable/stock mixture.
7

Season to taste with salt, lemon pepper, dill and parsley.