One of our family staples growing up was an awesome clam chowder. As a family, it was a favorite. Made with a roux, it was rich, creamy, tasty and filling. It was also fairly high in carbs and high FODMAP due to the addition of onions. Today, for us, that’s a total ouch. I do best when my meals are low FODMAP, low carbs. I just don’t have a way to put the carbs to productive use. After much experimentation, I’ve finally got a chowder recipe that’s every bit as good as the one I was raised on without the carbs and high FODMAP ingredients.
Finding a bacon we could eat was a challenge. Most bacon has high FODMAP ingredients, usually garlic and onion, sometimes wheat. As much as I love bacon, eating it and living with the resulting gastrointestinal distress is not my thing. It’s like getting stung. After a time or two, you avoid the beasties causing the pain. Our local Safeway carries Hempler products which are perfect for our needs, GMO free, gluten free, free of this, that and whatever that horrid other thing is. Hempler’s bacon is fab. Wadly started buying the package of bacon trimmings which work perfectly diced for chowder. If you’re cutting it into little bits anyway, it doesn’t matter what size or shape it was when you started.
Replacing the potatoes in chowder was the next challenge. I love potatoes but I don’t digest them well and they cause Wadly’s arthritis to flare up. My stomach tells me the next day I shouldn’t have eaten them however much I love that potato-y goodness. A 50/50 turnip/parsnip balance is a really nice replacement! Not kidding! I grate them fine and get great taste and texture with no carbs. Win/win!
The onion also had to go. Onion is ridiculously high FODMAP. There’s no point in adding something that gives me indigestion. I tried leeks, cutting away the white portion but with leeks there’s so much waste. Most of the green stuff is too tough to eat so with discarding the white parts, I’m throwing away half the leek! Ugh! Instead, I switched to using green onion. They’re readily available from the grocery store all year round and the white part is a relatively small portion of the plant and I don’t feel guilty discarding it! Super win! I split the base lengthwise, cut in 1/4″ lengths and I’m good to go!
I’ve tried using heavy cream (supposed to be low FODMAP) and my tummy just wasn’t happy. Now I buy organic half and half and add lacteeze. After 48 hours it’s ready to use. AND my tummy likes it! I’m back to having it in my coffee! OMGosh! And home made ice cream! Go me!
So, here’s low carb low FODMAP, fabulously tasty, creamy, full of super good nutrition chowder.
Finely grate equal amounts turnip, parsnip and carrot (coarse grate). The combination of finely grated white veges (potato replacement) and coarsely grated carrot (nutrition, flavor and sweetness) gives the resulting chowder a really nice texture.
Prep green onions (wash, remove white part, trim previously cut ends, split the solid part lengthwise and cut into 1/4″ lengths)
In a sauce pan add butter (a fair amount) and bacon. Once the bacon is cooked, add green onion and stir. Add carrot and stir. After a couple minutes of cooking, add parsnip and turnip and stir. Cook for a minute or two.
Add liquid (bone, chicken, fish or vege broth). The liquid should not cover the veges. Add the liquid until you can see it peeking up through the veges. I use home made bone broth. It’s a natural tummy healer/soother, full of vital nutrition and even though it tastes like bone broth (not really appetizing), the taste, added to the other flavors, enhances the flavor of the chowder. If you aren’t a bone broth maker, use vegetable broth or chicken broth. Either will work. Watch the salt content if you’re using a commercial product. They are enhancing the “taste” by adding salt, not nutrition, which is not a healthy option. If you’re trying to stay low FODMAP, make your own broth. Many commercial broths have celery which is an “avoid” item.
Add salt and pepper. If you’re using a commercial broth consider skipping the salt until the very end. Taste test before adding more salt. If you prefer, add a couple teaspoons of fish sauce to enhance the seafood bit of the chowder.
Simmer until the turnip and parsnip are close to falling apart.
Add raw seafood. Our current favorite is shrimp. I use shell-on, peel and cut them into chunks. Sometimes I use minced clams when I can get fresh (seasonal). I may try a seafood chowder with a selection of in-shell little necks, shrimp, orange roughy chunks and minced razor clams. I think that would be really good.
Once the chowder has just started to simmer, add enough half and half to cover the other contents. If you like your chowder on the runny side, add more half and half.
Continue to heat until the chowder starts to simmer. Turn the heat off and let the chowder rest.
This chowder is awesome but it’s even better the next day.