Low Carb Sausage Chowder

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 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 1 (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

Recipe

• 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.