Skinny Shrimp and Cauliflower Chowder

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!