Low Carb Salmon Chowder

Ingredients

• 1 1/4 lbs salmon
• 1 onion
• 5 stalks celery
• 1 sweet red pepper
• 3 tablespoons olive oil
• 1 quart low sodium chicken broth
• 1 (8 ounce) package neufchatel cheese
• 1 head cauliflower
• lemon pepper
• garlic salt
• dill weed
• parsley

Directions

1. 1

   Chop the onion, celery, red pepper and saute in olive oil until softened.

2. 2

   Add 1/2 of the chicken broth and poach the fish in the stock with the vegetables. When the fish is just done, flake the fish and remove from heat.

3. 3

   Cook the cauliflower, separated into flowerets, in the chicken stock until tender.

4. 4

   Add the neufchatel cheese and allow it to melt over low heat.

5. 5

   Blend the cauliflower, stock and cheese with a stick blender, in a food processor or in your blender.

6. 6

   Add the 'cream' mixture to the fish and vegetable/stock mixture.

7. 7

   Season to taste with salt, lemon pepper, dill and parsley.