This is based on Tater Head's White Clam Chowder recipe. The photo shows the mushroom variation. I like it very much, but I think I'll cut the xanthan gum back to 1 teaspoon next time. My husband complained that it was a little slimy. I also think it could use a bit more chicken, but it's very hearty as it is.

  • 2 tablespoons butter 
  • 1/2 cup onion, chopped, 2 3/4 ounces 
  • 1 clove garlic, minced 
  • 2 stalks celery, chopped 
  • 1 medium carrot, chopped, 3 ounces 
  • 2 teaspoons chicken bouillon granules 
  • 1 teaspoon pepper 
  • 1 teaspoon dry parsley 
  • 1/2 teaspoon paprika 
  • 2 teaspoons xanthan gum 
  • 12 ounces cauliflower, chopped, about 1/2 small 
  • 4 cups chicken broth 
  • 2 cups heavy cream 
  • 2 cups diced cooked chicken 
  • 1/4 cup fresh parsley, chopped 
  • Salt, to taste, about 1-2 teaspoons


In a large soup kettle, sauté the onion, garlic, celery and carrot in butter until almost tender. Meanwhile, in a small bowl, stir together the bouillon, pepper, dry parsley, paprika and xanthan gum. When the vegetables are tender, sprinkle the seasoning mixture over them; mix well. Add the cauliflower and broth. Bring to a boil. Cover and simmer, stirring occasionally, on low heat about 20 minutes or until vegetables are very tender. Stir in the cream, chicken and fresh parsley. Simmer until soup is heated through. Add salt to taste.

Makes about 6-8 servings 
Can be frozen

Per 1/6 Recipe: 454 Calories; 38g Fat; 20g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs 
Per 1/8 Recipe: 340 Calories; 28g Fat; 15g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

VARIATION: Add 1/2 pound coarsely chopped mushrooms along with the vegetables.

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