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)
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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.

What do you want to change??

As far as cutting carbs a little bit more you can use green onion instead of the red, and use liquid splenda instead of granular. But the difference is very tiny...

I just wanted to lower the carb count and forgot to say why sorry. Is there a substitute that I could use for the 1/2 and 1/2 that would give it the same effect but with less carb.

Frelee, if you have it available in your area Carb Countdown milk (made by Hood) has 3 grams of carb per cup which is about half that of heavy cream and lower still than half and half. I've been making cream of ____ (fill in the veggie) soup with it for quite a while and the results are very good. I made cauliflower cheese soup with it yesterday for a group that I was playing cards with and nobody could tell it was low carb.
If you're going to make the chowder recipe with it, I'd suggest leaving out the Splenda since the milk is slightly sweeter than regular milk or cream.

I agree with the low carb milk, but cause it's gonna be alittle watery still you should add cream (or half and half too). Like 1 cup whole milk and 3/4 cup cream.

Why not just use heavy cream, and use less of it? You could add water if it's too thick.

Mashed cauliflower makes a really nice 'creamer' for soups, too.

Thank you all. I will be sureto tweek this so to get the most with less.

Fred