I don’t know whatever made me decide to get creative and try making a chowder out of brussel sprouts but I’m sure glad I did. It was a hit at the Pfiester’s! After having 2 of my wisdom teeth removed this week (YUCK!), I decided to pull out some of my favorite mushy meals and this chowder was top on my list!
Steve came home from lunch, and while I had food prepped ground turkey and chicken, he went for the chowder and gobbled it up, bragging on how amazing it was so I thought I’d share the recipe!
Cook Up Some Low Carb High Protein Chowder!
5 1/2 Cups Brussel Sprouts (fresh whole bag)
1/2 Cup Unsweetened Vanilla Almond Milk
4 Cups Organic Chicken Broth
1 Cup white sweet frozen corn
2 Cups Shredded Seasoned Cooked Chicken
1 Cup Non-Fat Greek Yogurt
1 Tablespoons Garlic
1 Tablespoon Stevia
A Few Dashes of Cayenne Pepper for a kick
Salt to taste
Chop brussel sprouts in halves and boil them in the Chicken Broth. Add salt and half the stevia (which cuts any bitterness of the brussel sprouts. Depending on how chunky you want your chowder, take some or most of the cooked sprouts out, with a little of the brotm, from the pot and put it in a food processor and blend until you get the consistency you desire. I like it smooth with chunks still in it.
MAKE IT CHUNKY OR MAKE IT SMOOTH!
Add the pureed goodness back into the main pot and mix it in with the broth and remaining brussel sprouts. Add all the other ingredients and let it cook on low until all the flavors are evenly distributed. Stir everything really good, working to get the greek yogurt blended. (It normally takes a bit for the greek yogurt to blend evenly with everything).
Add more or less of the broth and/or almond milk to make it thicker or soupier. I like for it to simmer for an hour or so for full flavor.
The end result should be a semi-sweet and creamy chowder with a slight kick. You can also turn this soup into a curry delight by using the same recipe and adding yellow curry. YUM!! Have fun!