This is my low-carb spin on seafood chowder. Being from Nova Scotia, I absolutely adore seafood so it is with full East Coast pride that I made this recipe 😀 This tasty recipe offers high protein and some fats (with a little sneaky bacon in there too!) I replaced the traditional potatoes with cauliflower for a similar texture without all the extra carbs. Enjoy as an evening meal with your family on a cold winter’s eve.
- 4 pounds haddock fillets , cut into 3/4 inch pieces
- 1/4 pound medium shrimp, peeled and deveined
- 1/4 pound bay scallops
- 2 cans of clams, drained
- 4 bacon strips, diced
- 3 medium onions, quartered and thinly sliced
- 1 tablespoons all-purpose flour
- 2 cups diced cauliflower
- 4 cups cream or coconut milk (NOT skim milk as it is full of sugar!)
- 2 tablespoons butter or coconut oil
- 1 tablespoon minced fresh parsley
- 2 teaspoons salt
- 1/2 teaspoon lemon-pepper seasoning
- 1/4 teaspoon pepper
- Place haddock in a large pan; cover with water. Bake in oven for 30 min at 350 degrees until cooked. Reserve fish cooking water in a bowl for later.
- In a big pot, cook bacon over medium heat until crisp; drain on paper towels. In the oil left in the pot, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cauliflower; cover and cook for 15-20 minutes or until tender.
- Add the cream, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with bacon.