Keto Seafood Chowder

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Keto Seafood Chowder

There are few things more comforting than a warm chowder on a chilly day…

Prep Time20

Cook Time20

Keyword: Carrie Brown, Powdered Egg White Protein

Recipe Creator: Carrie Brown

Servings: servings

Calories: 505.67kcal

Author: Carrie Brown

Ingredients

1 lb. peeled English cucumbers about 2 large*
3 cups chicken stock
3/4 tsp. sea salt
ground black pepper
4 oz. avocado
4 Tbsp. heavy cream omit for PSMF version
1/2 tsp. lemon juice
2 Tbsp. Keto Chow Egg White Protein increase to 4 Tbsp. for PSMF version
1 tsp. konjac flour or glucomannan powder reduce to 1/2 tsp. for PSMF version
1 lb. small tail-off cooked prawns each cut in 2-3 pieces (or crab)
1 Tbsp. chopped fresh mint

Instructions

Cut half the peeled cucumber into rough chunks and place in a medium pan. Cut the other half of the peeled cucumber into small pieces and set aside.
Add the chicken stock and cook over low heat for about ten minutes, or until cucumber is soft.
Carefully pour the hot chicken stock and cucumber into a blender and blend until smooth.
Add the salt, pepper, avocado, heavy cream, and lemon juice; blend again.
With the blender still running, add the Egg White Protein through the hole in the lid and blend well to prevent lumps.
Tap the konjac flour through the hole in the lid and blend for 20 seconds.
Pour the mixture back into the pan and heat, stirring constantly, over a very low heat for about five minutes, or until it thickens. Make sure the heat is low and that you stir constantly or you will end up with scrambled egg whites.
Once thickened, add the chopped prawns, chopped cucumber, and chopped mint, and stir well.
Cook for another minute until heated through, then remove immediately. Do not overheat.
Store in an airtight container in the fridge.

Notes

*English cucumbers are not bitter and will give you a tastier chowder than American cucumbers. They are readily available in most grocery stores.

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