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.
Cheesy Fish Chowder
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
