Keto Seafood Chowder

Glucomannan is used as a thickener to preference. For a less viscous chowder, reduce to 1/5 tsp and increase 1/4 tsp at a time.

Ingredients

• 2 tbsp butter
• 1 1/2 tsp glucomannan
• 2 garlic cloves
• 1 large onion
• 1 large carrot
• 1/2 cup chopped celery
• 600ml (2 1/2 cup) fish stock water
• 350ml (1 1/2 cup) double cream
• 4 slices smokey streaky bacon
• 500g - 750g fish pie mix / mixed seafood
• 150g shellfish (prawns at least)

Seasonings

• 1/2 tsp thyme
• 1 tsp sea salt
• 3/4 tsp ground black pepper
• Pinch of mace
• Pinch of cayenne pepper (optional)
• Small bunch of fresh dill

Method

1. Fry the bacon in butter over medium-high heat until crisp. Remove and set aside, leaving the fat in the pot.
2. Add the onion and sweat over low heat for 5 minutes until translucent.
3. Add the carrot and celery, cook for a further 5 minutes until the mirepoix is soft and sweet.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Pour in the fish stock, bring to a simmer.
6. Add the seasonings and fish pie mix, stir to combine.
7. Cook for 8–10 minutes until the fish is just cooked through.
8. Stir in the double cream and shellfish, simmer gently for 3–4 minutes.
9. Crumble the crispy bacon over the top, scatter the fresh dill, and serve.