Low Carb Salmon Chowder - cooking recipe

Ingredients

1 1/4 lbs salmon
1 onion
5 stalks celery
1 sweet red pepper
3 tablespoons olive oil
1 quart low sodium chicken broth
1 (8 ounce) package neufchatel cheese
1 head cauliflower
lemon pepper
garlic salt
dill weed
parsley

Preparation

Chop the onion, celery, red pepper and saute in olive oil until softened.
Add 1/2 of the chicken broth and poach the fish in the stock with the vegetables. When the fish is just done, flake the fish and remove from heat.
Cook the cauliflower, separated into flowerets, in the chicken stock until tender.
Add the neufchatel cheese and allow it to melt over low heat.
Blend the cauliflower, stock and cheese with a stick blender, in a food processor or in your blender.
Add the 'cream' mixture to the fish and vegetable/stock mixture.
Season to taste with salt, lemon pepper, dill and parsley.