Keto Friendly Seafood Chowder by ThermoVirtuoso. A Thermomix <sup>®</sup> recipe in the category Soups on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Keto Friendly Seafood Chowder

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Ingredients

Keto Friendly Seafood Chowder

10 sprigs parsley, for garnishing
10 sprigs fresh flat-leaf parsley
10 sprigs fresh chives, cut into halves
1 brown onion, cut into halves
3 garlic cloves
200 grams carrots, cut into pieces approx. 2 cms, substitute if required
80 grams celery stalks, cut into pieces approx. 2 cms
200 grams Ghee, can be substituted for unsalted butter
1 tsp curry powder
1 tsp salt
1/2 tsp pepper, ground
2 tsp Fresh Lemon thyme, leaves only
40 grams almond meal, see tips
150 grams white wine, dry, if removing, include additional stock
200 grams cauliflower florets, cut into pieces approx. 3 cms
200 grams fish stock, see tips
150 grams cauliflower puree (made with ghee), see tips, can be substituted for pouring cream
200 grams Firm White Fish Fillets, cut into pieces approx. 2-3 cms
Tabasco, to taste, optional
200 grams large raw prawns, peeled and de-veined (see tips)
200 grams scallops

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6

1h 20min

Preparation 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Cooking Easy Cooking for large family Dinner Non-dairy

Recipe's preparation

Place parsley into the

and chop 3 secs/speed 7. Transfer into a bowl and set aside (used for garnishing only).

Place flat-leaf parsley and chives into the

and chop 3 secs/speed 7. Transfer into a bowl and set aside.

Place onion and garlic into the

and chop 3 secs/speed 5. Scrape down the sides of the

with the spatula.

Add carrot and celery and chop 5 secs/speed 4. Scrape down the sides of the

with the spatula.

Add 50g of the ghee (or butter) and cook 5 mins/100 degrees celsius/speed 2.

Add remaining 150g ghee (or butter), curry powder, salt, pepper, lemon thyme and almond meal and cook 3 mins/100 degress celsius/speed 2.

Add wine, cauliflower, stock and cauliflower puree (or cream) and cook 20-25 mins/100 degrees celsius/speed 2.

Add fish and Tabasco sauce and cook 3 mins/100 degrees celsius/"Counter-clockwise operation" /speed 1.

Add prawns, scallops and reserved parsley and chives mixture and cook 3 mins/100 degrees celsius/"Counter-clockwise operation" /speed 1. Place into a thermal serving bowl, other large bowl or serve into individual bowls for serving. Serve with parsley garnish.

Accessories you need

Spatula TM5/TM6
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Tip

To make your own ghee, please refer to the recipe on Cookidoo.

To make your own fish stock, please refer to the recipe on Cookidoo.

Vegetables can be substituted for keto-friendly options, some vegetables will break down more in the chowder (e.g. broccolini), however, it will still add flavour.

To make almond meal, place 100g almonds (blanched almonds or with skins) into the "Closed lid" and blend/mill 10 secs/speed 8. Store remaining almond meal for future use.

To make cauliflower puree, steam the required amount of cauliflower (approximately 1/2 head of cauliflower, 200g) in the varoma. Place 500 mls of water in the "Closed lid" , place the varoma dish into position, weigh in the cauliflower, ensuring space to allow the steam to enter. Secure the varoma lid and steam 15 mins/Varoma/speed 1. Once steamed, empty the "Closed lid" , and place the cooked cauliflower into the "Closed lid" with 3-4 tablespoons ghee (or to desired taste, consistency), and blend 30-40 secs/speed 6, slowly increasing to speed 10. Repeat for a smoother consistency. Use any leftover puree with sous-vide steak.

De-veining prawns - using a small sharp knife, slice the back of the prawn from the top to the tail exposing the vein and remove OR keeping the prawn intact, using a skewer, insert at the tail of the prawn, expose the vein and gently pull to remove.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.