Name: Low Carb Sausage Chowder
Yield: 4 servings
Ingredients: 3/4 lb breakfast sausage; 1 large onion, chopped; 3 stalks celery, chopped; 3 cups chicken broth or 3 cups vegetable broth; 1 (8 ounce) package neufchatel cheese or (8 ounce) package low-fat cream cheese; 3/4 cup low-fat sour cream; 1 head cauliflower; 2/3 cup sun-dried tomato, chopped; 1 teaspoon lemon pepper; garlic salt, to taste; 1 tablespoon parsley; 2 tablespoons nutritional yeast

Servings: persons

3/4 lb breakfast sausage
1 large onion, chopped
3 stalks celery, chopped
3 cups chicken broth or 3 cups vegetable broth
1 (8 ounce) package neufchatel cheese or (8 ounce) package low-fat cream cheese
3/4 cup low-fat sour cream
1 head cauliflower
2/3 cup sun-dried tomato, chopped
1 teaspoon lemon pepper
garlic salt, to taste
1 tablespoon parsley
2 tablespoons nutritional yeast

1
Clean the head of cauliflower, break it up and retain the stems.
2
Steam the cauliflower in the microwave until the stems pierce easily with the point of a knife.
3
When cooled a bit, puree this with a stick blender.
4
Meanwhile: saute the onion and celery with the sausage in a soup pot, breaking up the sausage as it cooks.
5
Add the broth and tomatoes and seasonings and simmer until the celery is soft.
6
Add the Neufchatel cheese, sour cream and the cauliflower and heat until the Neufchatel is melted.
7
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Low Carb Sausage Chowder

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