This creamy seafood chowder recipe foregos milk and instead takes advantage of double cream's lower carbohydrate count. Milk local to this country at least, contains approximately 4.7g per 100ml which would amount to + 13gs of sugars (from lactose). Double cream on the other hand has 2.6g per 100ml of product. Onions and carrots have their own share of carbohydrates (natural sugars) so cream allows for these aromatics to remain, giving a hearthy flavour boost and additional goodness.
Ratio approximations for carbohydrates, fats and proteins is 1:6:3.
Glucomannan is used a thickener to preference. I like a thick creamy consistency, if you prefer less viscous chowder, reduce the glucomannan amount to 1/5 tsp and increase 1/4 tsp at a time to preference.
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
- Seasonings
- 1/2 tsp thyme
- 1 tsp sea salt
- 3/4 tsp ground black pepper
- Pinch of mace
- Pinch of cayenne pepper (optional)
- 500g - 750g fish pie mix / mixed seafood
- 150g shellfish (prawns at least)