Low Carb Clam Chowder
Recipe by Michele Vieux

Since it is soup season in many parts of the world, here is one of my favorite classics turned low carb by eliminating the roux (flour paste) and substituting kohlrabi for potatoes. If you’re not familiar with kohlrabi, it comes from the cruciferous group (same as cabbage) but has a potato-like feel in soups.

This is a hearty meal that is perfect as a stand-alone dish or with a small salad on the side. If you are planning to have a SOUPer Bowl Party, you will really wow your fans with this option.

2 tablespoons butter
2 cups kohlrabi, diced
4 stalks celery, diced
1 medium onion, diced
4 cloves garlic, minced
½ teaspoon all purpose seasoning (or salt & pepper)
3 bay leaves
1 pound cooked clams
16 ounces clam juice (optional)
32 ounces chicken broth
8 ounces coconut milk

In a large pot over medium high heat, melt butter then add kohlrabi, celery, onion, garlic, salt, pepper and bay leaves. Cook until the kohlrabi is cooked about half through (like a half cooked potato cube). You should be able to pierce it with a fork but not mash it like a potato. Add clams and cook another minute or two just so the flavors combine. Add all liquid and reduce to a simmer for 20-30 minutes to thicken the broth. Serve and enjoy!

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Amber Nollen (39) Recent comment authors
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Amber Nollen
Amber Nollen

Yum! I’ve made soups with turnips before, I’ll have to try with kohlrabi 🙂