Elegant layers of flavour combine with flaky, tender chunks of salmon, shrimp, and wilted spinach, giving this cream-based seafood chowder absolute rave reviews! It’s colourful, beautiful, delicious, easy and low carb / keto! A winner all around!
6g carbs per serving
4 tbsp. butter
2 garlic cloves, minced
5 oz. (150g) celery stalks, sliced
1 cup (225ml) clam juice
1½ cups (350ml) heavy (double) whipping cream
2 tsp dried sage or dried thyme
½ lemon, juice and zest
4 oz. (110g) cream cheese
1 lb (450g) salmon or other firm fish, pin bones removed, fillets cut into 1″ pieces
2 oz. (50g) baby spinach
8 oz. (225g) shrimp peeled and deveined
salt and ground black pepper
½ tbsp. red chili peppers
fresh sage, optional for garnish
Did you know that, “Chowder is a type of rich soup, usually made with seafood, vegetables, and cream. Traditionally, it includes a base of bacon and is thickened with broken up crackers, although variations of the dish with slightly different ingredients are made in many seafaring communities. Often likened to a stew, this soup is thick with chunks of ingredients, and has a very hearty, warming flavour. In the United States, chowder is frequently made with clams, and two varieties are very popular: New England style, which uses cream, and Manhattan style, which uses a base of pureed tomatoes.
In many seafaring communities, fishers would throw samples of the catch into a large cauldron and boil the chunks of fish with an assortment of vegetables such as potatoes. In France, this dish was called Chaudière, after the pot it was cooked in. The French also added broken biscuits or crackers to make the dish thicker. It is probable that Americans adopted chowder from French settlers in the Northern areas of the colonies, because of the name, although the British have a long tradition of seafood stews as well.
The word first appeared in English within a recipe header in 1751, although there is evidence that the dish was popular well before then. This recipe included onions, bacon, fish, an assortment of spices, biscuits, claret, and water. In the 1800s, American cooks began to make the transition to clams, because of the abundance of shellfish in the new colony. Cooks also began to add cream to the soup, and to differentiate unique types depending on the ingredients.”
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All the best Jan