Seafood Chowder With Bacon, Cauliflower And Heavy Cream

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Fish · gluten-free, low-carb, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 3/4 lb, cut in chunks cod fillets
• 1/2 lb, peeled and deveined large shrimp
• 4 slices, chopped thick-cut bacon
• 1 large head, cut in small florets cauliflower
• 1 1/2 cups heavy cream
• 3 tbsp unsalted butter
• 2 oz, shredded sharp cheddar
• 2 stalks, diced celery
• 1, diced yellow onion
• 1 cup chicken broth
• 2 cloves, minced garlic
• 1/4 cup, chopped fresh parsley
• 1/2 tbsp old bay seasoning
• 1/2 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Render the bacon in a heavy pot over medium heat for 9 minutes, until crisp. Lift it out and leave the fat behind.
2. Add the butter, onion and celery and cook 6 minutes until the onion is translucent and beginning to gild. Stir in the garlic, old bay and thyme for 30 seconds.
3. Add the cauliflower and broth, bring to a simmer and cook 12 minutes, until the florets are completely soft. Mash about a third of them against the side of the pot with a spoon so the chowder thickens on its own.
4. Pour in the cream and bring it back to a bare simmer, never a boil, or it will break. Add the cod and cook 4 minutes, then the shrimp for 2 minutes more, until the fish flakes and the shrimp have just curled.
5. Stir in the cheddar off the heat until it melts, season, and ladle into bowls with the bacon and parsley on top.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook