Low-Carb Crab Chowder ?

This Low-Carb Crab Chowder recipe makes a delicious soup for a cozy lunch or dinner. This soup contains no grains and is low-carb, LC/HF, ketogenic, diabetic, Atkins, gluten-free, and Banting diet friendly.

This Low-Carb Crab Chowder boasts a creamy base with hints of garlic, spices, thyme, and a bit of heat from crushed red pepper. Onions and celery add flavor and texture.

Diced chunks of a cauliflower stalk stand in for the traditional potatoes to decrease the carb content. Chives give flavor and a hint of green. Of course, the main attraction of the dish is the tender, sweet crab meat.

Usually when I use a head of cauliflower, I trim off the tender florets and discard the cauliflower stalk into the compost bin. I don’t like to throw food away, so I have been contemplating how I can use this bit of the cauliflower. I decided to chop it into little cubes that look just like diced potatoes. I find that these little cauliflower cubes make a great substitute for potatoes in soups and chowders. The cauliflower florets are left over for another dish.

The crab meat I used in this dish was from a single frozen cluster of crab legs. They were previously cooked and scored, so all I needed to do was defrost them under cold water and remove the meat. Canned crab meat would work fine in this recipe, but wouldn’t be quite as pretty. Just be sure to pick through it and make sure all of the shell is removed.

This chowder makes a great lunch or dinner on a chilly day. Serve it with a salad to make a complete meal. Enjoy!

Ingredients

• 1 tablespoon butter
• 4 ounces cauliflower stalk (florets will work as well) about 1 stalk, diced
• 1 medium onion 4 ounces, diced
• 1 rib celery 1 ounce, diced
• salt
• 1 clove garlic crushed
• 4 teaspoons Old Bay Seasoning
• 1/4 teaspoon dried thyme
• 1/8 teaspoon crushed red pepper flakes or to taste
• 2 tablespoons white wine vinegar
• 1/2 cup dry white wine
• 8 ounces clam juice
• 1 1/2 cup heavy cream
• 1 cup unsweetened almond milk
• 8 ounces crab meat cooked, shells removed, cut into large chunks
• 2 tablespoons fresh chives choppe