Low Carb Sausage Chowder Recipes

Steps:

• Clean the head of cauliflower, break it up and retain the stems.
• Steam the cauliflower in the microwave until the stems pierce easily with the point of a knife.
• When cooled a bit, puree this with a stick blender.
• Meanwhile: saute the onion and celery with the sausage in a soup pot, breaking up the sausage as it cooks.
• Add the broth and tomatoes and seasonings and simmer until the celery is soft.
• Add the Neufchatel cheese, sour cream and the cauliflower and heat until the Neufchatel is melted.
• Vary the amount of broth according to how thick you like your chowder and how big the cauliflower head is. I have used chicken broth and added leftover cooked chicken, or added other chopped vegetables and made it with vegetable stock powder and water.

Steps:

• In a large saucepan combine sausage, potatoes, onion, salt, pepper and water.
• Bring to boil, reduce heat.
• Cover and simmer for 20 minutes or until potatoes are almost done.
• Stir in cabbage.
• Cook 10 minutes more.
• Stir in 2 1/2 cups of the milk.
• Stir remaining 1/2 cup of milk into the flour.
• Stir flour and milk into soup.
• Cook and stir until thickened.
• Stir in cheese until melted.

Steps:

• Cook sausage in a large sauce pot, crunbling with the edge of a spoon, until no longer pink.
• Drain, add onion and cook until soft.
• Add broth, potatoes and garlic, bring to a boil, reduce heat and simmer until potatoes are tender.
• Add spinach and cook until wilted.
• Stir in cream, season with salt and pepper and serve.