Keto Salmon Chowder

Ingredients

• Bacon

  Pork, cured, cooked, pan-fried

  4 strip cooked or 32g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  1 tsp or 3g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Clam

  Mollusks, mixed species, raw

  8 oz or 227g

• Steelhead Trout

  Kirkland Signature

  16 oz or 454g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Mascarpone Fresh Cheese

  Whole Foods Market

  8 oz or 227g

• Butter

  Unsalted

  2 tbsp or 28g

• Parsley

  Raw

  100g

• Cauliflower

  Green, raw

  1 head, large or 511g

Directions

1. Cook the bacon in a large sauce pan over medium heat for 2 – 3 minutes, or until lightly browned but not crispy.
2. Add the onion, garlic, salt, pepper, and cauliflower florets, and saute for 2 – 3 minutes or until fragrant and the onions are turning translucent.
3. Add the water and all of the clam juice and simmer on low heat, covered, for 15 – 20 minutes, or until the celery root is tender.
4. Add the clams and mascarpone cheese, then stir until the mascarpone has melted and the broth is creamy.
5. Simmer on low, uncovered, for 3 minutes, or until the clams are just cooked through. Do not boil.
6. Remove from the heat and add the butter, stirring until melted.
7. Taste and season with additional salt and pepper if needed.
8. Garnish with parsley and serve hot.

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