frelee
Wed, Jan-19-05, 20:11
Low Carb chowder
BASE: MELDED TOGETHER IN POT
2 tbsp of unsalted butter (0g)
2 tbsp of olive oil (0g)
½ small red onion (finely chopped) (5g)
1/6 of a head of cabbage (finely chopped) (3.2g)
3 cloves of garlic (crushed and chopped finely) (2.7g)
INGERDENTS:
1 ¾ cups of cream (I use half and half) (30g)
4 hard boiled eggs (mashed) (2.4g)
3 cups of water (divided) (0g)
2 tbsp of fish sauce (0.8g)
1 tbsp Worcestershire (1.3g)
½ tsp Tabasco sauce (0g)
1 tsp lemon/lime juice (0.9g)
3 tsp of splenda (4.8g)
1 tsp course sea salt (you can use half salt) (0g)
½ tsp celery salt (0.025g)
½ tsp garlic powder (0.025g)
½ tsp onion powder (0.025g)
2 tsp of dried parsley flakes (1g)
2 tbsp dried chives (1g)
2 tbsp of bacon bits (1/2 lb real bacon) (0g)
1 tbsp black pepper (1.5g)
1 lb Pollack or any other white fish (cut into ½” cubes) (0g)
2 lbs mini shrimp (0g)
1 salmon steak (cut in ½ “cubes) (0g)
---------------
TOTAL CARBS: 54.675g
Per ½ cup serving: (1.71g)
NOTE:
These carbohydrate measurements are taken from the Atkins diet guide.
TO MAKE: One 8 quart stew pot, melt unsalted butter, add oil, and bring to temperature. Add finely chopped onions, garlic and cabbage. If you decide to use real bacon add at this point and sauté till translucent. (This is where you may require the 1 1/4 cups of extra water. What you want is the cabbage to break down to soft consistency. Add extra water if necessary.) First add cream (if you can find something with lower carbohydrates then use it but the flavor may change along with the thickness) Then pour 1 ¾ cups remaining water in to cream container and add to pot. Add rest of the ingredients. Reduce to medium heat. Bring up to simmer and add the finely mashed hard boiled eggs. (This is your thickener) Add fish, shrimp etc. (If fish added is previously cooked, add at the end). Lower heat and simmer till thickened or desired consistency. Be careful not to overcook the fish.
BASE: MELDED TOGETHER IN POT
2 tbsp of unsalted butter (0g)
2 tbsp of olive oil (0g)
½ small red onion (finely chopped) (5g)
1/6 of a head of cabbage (finely chopped) (3.2g)
3 cloves of garlic (crushed and chopped finely) (2.7g)
INGERDENTS:
1 ¾ cups of cream (I use half and half) (30g)
4 hard boiled eggs (mashed) (2.4g)
3 cups of water (divided) (0g)
2 tbsp of fish sauce (0.8g)
1 tbsp Worcestershire (1.3g)
½ tsp Tabasco sauce (0g)
1 tsp lemon/lime juice (0.9g)
3 tsp of splenda (4.8g)
1 tsp course sea salt (you can use half salt) (0g)
½ tsp celery salt (0.025g)
½ tsp garlic powder (0.025g)
½ tsp onion powder (0.025g)
2 tsp of dried parsley flakes (1g)
2 tbsp dried chives (1g)
2 tbsp of bacon bits (1/2 lb real bacon) (0g)
1 tbsp black pepper (1.5g)
1 lb Pollack or any other white fish (cut into ½” cubes) (0g)
2 lbs mini shrimp (0g)
1 salmon steak (cut in ½ “cubes) (0g)
---------------
TOTAL CARBS: 54.675g
Per ½ cup serving: (1.71g)
NOTE:
These carbohydrate measurements are taken from the Atkins diet guide.
TO MAKE: One 8 quart stew pot, melt unsalted butter, add oil, and bring to temperature. Add finely chopped onions, garlic and cabbage. If you decide to use real bacon add at this point and sauté till translucent. (This is where you may require the 1 1/4 cups of extra water. What you want is the cabbage to break down to soft consistency. Add extra water if necessary.) First add cream (if you can find something with lower carbohydrates then use it but the flavor may change along with the thickness) Then pour 1 ¾ cups remaining water in to cream container and add to pot. Add rest of the ingredients. Reduce to medium heat. Bring up to simmer and add the finely mashed hard boiled eggs. (This is your thickener) Add fish, shrimp etc. (If fish added is previously cooked, add at the end). Lower heat and simmer till thickened or desired consistency. Be careful not to overcook the fish.