Seafood Choder
New England–style fish chowders are often loaded with carbs, which is part of what makes them thick, creamy, and delicious. We wanted a keto version that still gave us the characteristic texture of the original. After testing different ways to thicken our soup, we found that pureeing cooked cauliflower into our base re-created the velvety consistency of chowders thickened by flour.
Ingredients
- 6 ounces bacon chopped
- 1 teaspoon minced fresh thyme or ¼ teaspoon dried
- 1 pound cauliflower florets cut into ½-inch pieces, divided
- 2 8-ounce bottles clam juice
- ¾ teaspoon table salt
- ½ teaspoon pepper
- 1 bay leaf
- 1 cup heavy cream
- 1½ pounds skinless cod fillets 1 inch thick, cut into 2-inch pieces
- 1 teaspoon lemon juice
- 3 tablespoons chopped fresh parsley
Instructions
- Cook bacon in Dutch oven over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside for serving.
- Add thyme to fat left in pot and cook until fragrant, about 30 seconds. Stir in half of cauliflower, clam juice, salt, pepper, and bay leaf and bring to simmer. Reduce heat to medium-low and simmer until cauliflower falls apart easily when poked with fork 10 to 12 minutes.
- Discard bay leaf. Process cauliflower mixture and cream in blender until smooth, about 1 minute; return to now-empty pot and bring to simmer over medium heat. Stir in remaining cauliflower and cook for 2 minutes. Nestle cod into soup, cover, and reduce heat to medium-low. Simmer gently until cod flakes apart when gently prodded with paring knife and registers 140 degrees, 6 to 8 minutes.
- Off heat, gently stir in lemon juice and season with salt and pepper to taste. Break any remaining large pieces of cod in half. Sprinkle individual portions evenly with parsley and crisp bacon before serving.