WebTransfer the cauliflower and 1 cup of the soup to a blender and blend until smooth. Transfer puree back to the pot. Add the milk, …
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WebInstructions. Sautee the onions, carrots (omit if strict keto), celery, and garlic in a heavy-bottomed pan over medium-high heat in the …
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WebAdd 2-12 cups chicken stock, juice from the salmon tins, dill and the cauliflower. Season with salt. Bring to a boil and then reduce the heat. Simmer, uncovered until the cauliflower is tender, about 10-15 minutes. …
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WebAdd the garlic and cook for 30 seconds. Season and add potatoes. Add the diced potatoes, dill, thyme, basil, paprika, crushed fennel seeds, tomato paste, and capers, and stir to combine. Pour in the …
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WebInstructions. In a large saucepan, sauté the celery, onion, green pepper and garlic in butter until the vegetables are tender. Add the broth, potatoes, carrots, salt, pepper, and dill; bring to a boil. Reduce …
WebInstructions. Melt butter in a large pot over medium heat. Add garlic and celery. Cook for about 5 minutes, stirring occasionally. Add clam juice, cream, cream cheese, sage, lemon juice and lemon zest. Let …
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WebHeat oil over medium heat, and saute onion, fennel and celery until fragrant, 5-6 minutes. Add garlic, fennel seeds, thyme and saute two more minutes, stirring. Add the smoked paprika. Add vermouth, and …
WebSauté for 5 minutes. Stir in the garlic and cook for 30 seconds. Add in the flour and cook for about a minute, stirring nearly constantly. Add in the chicken broth and clam juice. Give it a good stir to …