This chowder boast a secret ingredient to drastically lower the carbohydrate count – cauliflower. Promise you cannot tell the difference.
Cauliflower chowder? Oh yes! Many of you know, I cauliflower and I are dating. Kale and I never got alone, so it is nice to welcome cauliflower into my world.
We have plenty of cauliflower recipes floating around the web, pinterest, and various food blogs, but I was challenged to create a seafood dish with cauliflower.
While a chowder seems like a thick, fall soup, I wanted to lighten up the dish and create a more ‘spring’ soup. Cauliflower makes a great replacement for potatoes and well…..enter my Shrimp and Cauliflower Chowder.
Traditionally, chowder calls for these eye brow raisers:
Potatoes. Potatoes are great. However, not so good for my diabetic population.
Corn. Same as potatoes. These don’t bother me personally, but my goal is to lower the carb count of recipes for my diabetic and weight management patients.
Heavy cream. Adds lots of calories and fat to our recipe.
Here are some ‘skinny’ changes I made:
Vegetables. I looked to increase the vegetables in this dish by adding carrot and onion.
Cauliflower. This vegetable replaced the potato and corn.
Half and half. I used this to replace the heavy cream.
As always, this chowder is husband and kid-approved!
Skinny Shrimp and Cauliflower Chowder
Author: Shelly Marie Redmond, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 6
This chowder boast a secret ingredient to drastically lower the carbohydrate count – cauliflower. Promise you cannot tell the difference.