Savory Chowder

(top picture: the finished product, a small scattering of shredded Tillamook cheese); middle: An example of how savory this recipe is, seen through use of spices; bottom: the crock pot/slow cooker is an excellent means of preparing this dish)

I had found some half-and-half in the fridge recently and couldn't remember why the heck I bought it (but, then, sometimes I find things in my bra that I didn't remember putting there). I checked my bookmarks, the recipe forums, and my paper files and found absolutely nothing which proved that I purchased the dairy product for a reason.

That said, I decided to make something hearty and savory for lunch, and, adapting an old, high-carb recipe for clam chowder from the Betty Crocker cook book, I came up with something that is delicious, hearty, and is lower in carbs.

I'd even argue that this is the best chowder I've ever had.


Savory Chowder Recipe

Can be prepared in a crock pot or on the stove.


Ingredients:

1 pint half-and-half
1 cup organic chicken broth
1-16 ounce bag of frozen cauliflower
1/4 cup chopped red onion (if using crockpot, you need not pre-cook onions to soften. On-stove cooks need to soften the onions on the stove by cooking in broth prior to adding other ingredients)
2 slices cooked bacon, broken into bits
1 tbsp thicknthin/not starch
1 tsp salt
2 tsp parsley
1/4 tsp thyme
1/8 tsp pepper
1 clove garlic

**1 can of clams/juice optional


Prepare cauliflower according to package instructions. Drain. Cube when possible, leaving smaller chunks, but chunks nonetheless.

For crock pot users: In a crockpot, add all ingredients. Cook in a 2 qt bowl on a medium setting for 2-4 hours, or until onion is softened.

For stove-top preparation: In a saucepan on medium heat, soften onion in chicken broth until transparent. Add thicknthin/not starch. Stir. Add half-and-half and spices. Stir until half-and-half comes to a near boil, stirring constantly. Add bacon and cauliflower, and stir, reducing the heat to low/simmer. Keep an eye on dairy in the pan, to keep scorch from occurring.


For both recipes, serve warm.

**If clams are added, add juice to the chicken broth, and add diced clams with the cauliflower.

Makes six, one-cup servings at 5.3 carbs per cup and 300 calories per serving.

carbs: 5.3 per cup serving
calories: 300