August 17 2020 recipe by , nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
in Recipes, Dinner, Meal Low carb seafood chowder with curry
Golden and creamy seafood soup with salmon and shrimps! This dish is quick and delicious — golden curry and spicy chili make it both flavorful and colorful. Complete this meal with any of our low carb bread recipes. A low carb winner!
USMetric
servingservings
Ingredients
- 2 tbsp 2 tbsp butter
- 6 oz. 170 g thinly sliced leekthinly sliced leeks
- 7 oz. (11⁄3 cups) 200 g (325 ml) red bell pepper, cut into bite sized piecesred bell peppers, cut into bite sized pieces
- 3 3 garlic clove, finely choppedgarlic cloves, finely chopped
- 1 1 red chili pepper, finely choppedred chili peppers, finely chopped
- 1½ cups 350 ml coconut milk
- 1 cup 240 ml heavy whipping cream
- 3 tbsp 3 tbsp curry powder
- 11⁄3 lbs 600 g salmon, boneless fillet, cut into 1" (2.5 cm) cubessalmon, boneless fillets, cut into 1" (2.5 cm) cubes
- 6 oz. 170 g peeled and cooked shrimp
- ¼ cup (1⁄10 oz.) 60 ml (2.25 g) fresh dill
- salt and ground black pepper, to taste
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Making low carb simple
Instructions
- Melt butter in a large pot. Fry leek, bell pepper, garlic, and chili over medium heat for about 7 minutes.
- Add coconut milk, heavy whipping cream, and curry. Cook for a couple of minutes stirring occasionally.
- Add salmon and season with salt and ground black pepper. Simmer for about 10 minutes or until the salmon is just cooked.
- Add shrimps right before serving and garnish with dill.
I haven't tried freezing it, but it should be fine!