Creamy Seafood Chowder


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Iv got the crud, it’s not the flu (glory!) but it feels rotten. Iv has a sore throat and all the other upper respiratory yuck you can imagine and all I wanted today (it’s 40 degrees outside) was something warm and soothing. I would have settled for some hot potato soup but that just won’t do anymore, I needed a remedy, a magic feel better soup. A trip to the grocery store (I didn’t have a choice I was grocery-less) and about 30 minutes later. I am in creamy seafood chowder awe.

INGREDIENTS:

3 tbsp. – butter, Kerry gold
1 oz – salt pork (whole)
1/2 – white onion, chopped
1 tsp – garlic, minced
1 1/2 cup – clam juice
1 cup – chicken broth
1/2 tsp – celery salt
1/2 tsp – tarragon, dried
1/2 tsp – thyme, dried
1 – bay leaf
1 lb – clams, minced
1 lb – langostinos, precooked/thawed
1 cup – heavy whipping cream
2 tsp – Worcestershire sauce
1/2 tsp – sea salt
1 tsp – black pepper, ground

DIRECTIONS:

In a pan melt ghee over medium heat (do not burn) add pork, onion, and garlic and cook until the onions are translucent and soft (approximately 4-5 minutes). Add chicken broth, clam juice, celery salt, tarragon, thyme, and the bay leaf. Bring to a simmer, reduce heat to med-low, and simmer for 25 minutes.

Add clams and langostinos to the pan, increase the heat and bring the liquid to a boil, and then reduce to low and simmer until warm (approximately 8-10 minutes). Stir in cream, Worcestershire sauce, salt, pepper, and simmer for 10 minutes.

SERVINGS: 6 SERVING SIZE: 1/6

NUTRITION: Cal 350, Fat 26 g, Protein 25 g, Carbs 4 g, Fiber 0 g, NET CARBS: 4 grams.

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