Creamy Fish Chowder (Keto and Paleo)

This delicious, creamy fish chowder is a low carb spin on the original clam chowder. You'll never miss the potatoes!

Ingredients

1 medium onion, chopped (about 1 cup)

1 to 1 1/2 cups daikon radish, chopped

1 to 1 1/2 cups kohlrabi, chopped

4 Tablespoons butter

2 1/2 cups home made chicken stock (can have bits of chicken in it)

2 teaspoons dried thyme or more to taste

2 garlic cloves, minced or grated

salt and pepper to taste

1 1/2 cups heavy cream (or substitute half and half or milk but it will not be as creamy)

4 ounces cream cheese

1 pound fresh white fish like Pollock, cod or tilapia, ½ inch cubes or chopped.

Instructions

1. Melt butter in large saucepan over medium heat. Add onion, kohlrabi and daikon, cooking until onions are tender, about 10 minutes. Add garlic and cook 1 minute more.
2. Add chicken stock, thyme, salt, pepper and cream cheese then simmer 5 minutes, smoothing out cream cheese as much as possible.
3. Add cream and simmer 5 more minutes without a lid. Taste for seasoning. You may want to use an immersion blender to cream the cheese and smooth out some of the daikon and kohlrabi.
4. Add fish and continue to simmer until fish is cooked through, about 3 or 4 minutes.
5. Serve immediately.

Personal Notes

Taken from two recipes, combined and modified and came up with what we thought was wonderful. You could use all daikon or all kohlrabi to make 3 cups but I didn’t have enough of either so just used them both. You could also replace the daikon or kohlrabi with celery if you prefer. I used Alaskan Pollock. And, I didn't add any salt and pepper because the chicken stock had plenty.

(Submitted and commented by MBettis, Fellow CSA member)