Ingredients & Instructions:
1 cup water
1 medium onion chopped finely
1 celery stick chopped finely and simmer till most, but not all the water is gone
2 oz of cubed salmon filet
2 oz of cubed red snapper
2 oz of cubed cod
2 oz of Langostino Meat (which is “Rock” or “Popcorn” shrimp) and add to onion & celery mixture and allow the steam from the evaporating remaining water to cook the fish
2 cups heavy cream
1/4 tsp. dried Dill
Salt & pepper to taste and pour over the onion, celery and fish mixture in the pan and heat.
For thicker chowder, evaporate the moisture slowly from the cream. For thinner chowder add more cream and/or water.
Serve with a sprinkle of chopped chives and pat of hard butter melting on top. Makes 2 servings.
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