Tag: cream

Cheesy Fish Chowder (Keto, Low-Carb, Gluten Free)

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Living in the country, we often have to take a short road trip when we decide to go out for dinner. There is a restaurant in Augusta, Georgia that Greg and I have enjoyed for years. It isn’t fancy, but the food is always delicious. They serve a catfish chowder that we both love. I have tried to figure out the recipe before, but just never quite got it right.

I recently decided to work on the chowder again, but a low-carb version of it. After many attempts at this Cheesy Fish Chowder over the years, I can finally say that I have one that is quite close to the restaurant version we love! It is wonderfully delicious and incredibly easy!

Because I could not use flour to thicken the chowder, I used cream cheese, shredded Monterey Jack cheese and a little Xanthan Gum. My final product did not end up as thick as theirs, or most chowders, for that fact.  If you add Xanthan Gum start off with a small amount, 1/2 teaspoon to begin with, then gradually add more to your preference.

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Cheesy Fish Chowder

Author Amye Melton

Ingredients

  • 12 oz. Cod, or other flaky white fish
  • Tony Chachere's Original Creole Seasoning
  • 4 slices thick-cut bacon
  • 1/4 c. small diced onion
  • 2 1/2 c. chicken bone broth
  • 1/2 c. heavy whipping cream
  • 1/2 tsp. dried thyme
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. Tony Chachere's Original Creole Seasoning or more to taste
  • 8 oz. cream cheese
  • 8 oz. Monterey Jack cheese shredded
  • Nonstick cooking spray
  • 1 med. tomato chopped
  • 4 tbsp. sliced green onion
  • 8 tbsp. shredded Cheddar cheese
  • Xanthan Gum if desired

Instructions

  • Spray fish with nonstick cooking spray.  Sprinkle with Creole seasoning and bake in oven until cooked through.  
  • Chop tomato, set aside.
  • Slice green onion, set aside.
  • In the meantime, in a Dutch oven cook the bacon until crispy.  Remove from pan to cool.  Crumble and set aside.
  • Add onions to bacon grease and cook over low heat until softened.
  • Add chicken broth, heavy cream, thyme, pepper and Creole seasoning.  Cook over medium heat until warm through.  
  • Pinch off pieces of cream cheese and add to the broth mixture.  Whisking until melted.  
  • Add Monterey Jack cheese and whisk until melted.
  • If you prefer to thicken the chowder a bit more add a small amount of xanthan gum, whisking well.  
      
  • In a serving bowl, break up a serving of cooked fish.  Ladle chowder over the top of fish.  Top with shredded Cheddar cheese, tomatoes, crumbled bacon, green onions.  Serve.  

Notes

Nutrition Facts:
Net Carbs: 4 g.; Fat 30g; Protein 24 g; Calories 390

 

 

 

Summertime Ice Cream

 

summertime ice cream flavors

Nothing screams summertime to me more than homemade ice cream. Growing up, I lived on the same dirt road as my grandparents and many of my aunt, uncles, and cousins. We met at my grandparents house almost every weekend during the summer for ice cream gatherings. We would have four or five churns of ice cream, and it brings back such wonderful memories of time spent with my family. My cousins and I would run around, barefoot, catching lightening bugs while the men were in one circle talking and the ladies in another. There was always laughter, and I don’t think I understood just how blessed I was to grow up in that environment until many years later.

Our old six-quart freezer had been on its last leg for a few years until last summer when I finally threw it away.  I decided to try something different this year. Instead of purchasing another large ice cream churn I bought a 1 1/2 quart Cuisinart Commercial Quality Ice Cream and Gelato Maker. I have eyed it for several years and finally bit the bullet a few weeks ago.

This ice cream maker is so simple to use. There is no ice, you don’t have to pre-freeze the bowl, and most of the ice cream recipes that I have tried freezes in about 30 to 45 minutes. I am having a blast making new and delicious ice cream flavors!  Here are a few of our favorites.

The cinnamon ice cream is great with chocolate sauce or bananas foster. Try serving the coconut ice cream with chocolate sauce and toasted sliced almonds. You may substitute lower fat ingredients in these recipes but keep in mind this will result in a less creamy dessert and may also change the flavor somewhat. Substituting artificial sweeteners is also a way to cut down on the calories. These recipes are for 1 1/2 quart ice cream makers, but you may be able to adjust the ingredients for a bigger freezer.

Ice Cream for 1½ qt. ice cream makers
 
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Ingredients
  • Ice Cream Base:
  • 2 c, heavy whipping cream
  • 1 c. whole milk
  • ¾ c. sugar
  • pinch salt
  • Cinnamon Ice Cream:
  • 2 tsp. vanilla extract
  • 2 tsp. ground cinnamon
  • Coconut Ice Cream:
  • 1 tsp. vanilla extract
  • 1 tsp. coconut extract
  • 1 (6-oz.) pkg. fresh frozen coconut
  • Key Lime Pie Ice Cream
  • ¾ c. Nellie & Joe's Key West Lime Juice
  • 1 to 2 drops green food coloring, if desired
  • 1 c. crushed graham cracker crumbs
  • Mint Chocolate Chip Ice Cream
  • 1 tsp. vanilla extract
  • ½ to 1 tsp. peppermint extract, to taste
  • 3 drops green food coloring, if desired
  • 2 oz. Ghirardelli 60% Cacao Bittersweet Chocolate bar, finely chopped
Instructions
  1. In a large bowl, whisk cream, milk, sugar, and salt together until sugar dissolves completely.
  2. For Cinnamon Ice Cream:
  3. Add vanilla and ground cinnamon to ice cream base and whisk until mixed well. Pour into the container of ice cream freezer and follow manufacturers directions for freezing. Serve or store in an airtight container in freezer.
  4. For Coconut Ice Cream:
  5. Add extracts and coconut to ice cream base and mix well. Pour into the container of ice cream freezer and follow manufacturers directions for freezing. Serve or store in an airtight container in freezer.
  6. For Key Lime Pie Ice Cream:
  7. Add lime juice and food coloring to ice cream base, mix well. Pour into the container of ice cream freezer and follow manufacturers directions for freezing. Five to ten minutes before mixing has completed add in the crushed graham crackers and allow the crackers to mix in completely. Serve or store in an airtight container in freezer.
  8. For Mint Chocolate Chip Ice Cream:
  9. Add extracts and food coloring to ice cream base and mix well. Pour into the container of ice cream freezer and follow manufacturers directions for freezing. Five to ten minutes before mixing has completed add the chopped chocolate and allow the chocolate to mix in completely. Serve or store in an airtight container in freezer.

Chocolate Sauce
 
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Ingredients
  • ½ c. granulated sugar
  • 2 tbsp. cocoa powder
  • pinch salt
  • 2 tbsp. unsalted butter
  • ¼ c. hot water
  • ¼ tsp. vanilla extract
Instructions
  1. In a small saucepan, combine sugar, cocoa, and salt. Whisk in hot water and place over medium-high heat. Add butter and bring mixture to a boil, stirring constantly. Boil for 1 minutes. Remove from heat, stir in vanilla extract. Serve warm.