Smokey Seafood Corn Chowder

This is intended to be a lower carb corn chowder by reducing the amount of corn and swapping out the potatoes for turnips or cauliflower

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Crisp the Bacon: In a large pot, cook chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving about 1–2 tablespoons of bacon grease in the pot. Sauté Aromatics: Add the onion and celery to the bacon fat. Sauté for 5 minutes until soft. Simmer "Potatoes": Add the diced turnips or cauliflower florets, stock, and seasonings (thyme, bay leaf, pepper). Simmer for 10–12 minutes until the vegetables are tender. Add Corn & Seafood: Stir in the 1 cup of corn, the white fish, and the shrimp. Cook for 3–5 minutes until the seafood is opaque. Finish with Cream: Stir in the heavy cream or coconut milk. If using xanthan gum to thicken, whisk it in now. Garnish: Serve topped with the reserved crispy bacon and fresh parsley.

Step 2

Thickening Power: Instead of a flour roux, you can blend 1 cup of the cooked cauliflower with a little broth and stir it back into the soup for a naturally thick base