Ingredients
2- 6 oz. cans of Crab Meat
6 oz. Sea Scallops (diced)
1 lb. Extra Large Shrimp 18/20's (tails off, roughly chopped)
1- 8 oz. pkg. Louis Kemp Lobster Delights
4 slices Low Sodium Bacon (chopped in 1/2" pieces)
1- 12 oz. bag of Steamfresh Frozen Garlic Cauliflower (chopped)
1 1/2 cups Frozen Corn Kernels
1/2 Sweet Onion (diced)
2 stalks Celery (finely diced)
4 cups Low Sodium Chicken Broth
2 cups Milk (I used Lactaid)
2 cups Heavy Cream
1 to 2 tbsp Xanthan Gum (depending how thick you like it, I used 2)
1/2 tsp Dried Thyme
2 tbsp Old Bay seasoning
2 tsp Sea Salt
2 tbsp Diced Pimentos
2 tbsp Chopped Parsley
1 tbsp Butter *optional
Pepper to taste
Let's first start by cooking our bacon in the soup pot. Once bacon is crisp remove it with a slotted spoon to some paper towel. Depending on how fatty your bacon was you'll want to drain off all but 1 tbsp of the drippings. Add your celery and onions to the bacon fat and saute over medium-low heat for 5 minutes. Meanwhile season all your seafood with the salt and pepper to taste. Once your onions are translucent add your milk, heavy cream, broth, thyme and Old Bay to the pot and raise the heat to medium-high and bring to a simmer. When soup is simmering you are ready to thicken it with the xanthan gum. (I like to use a small strainer and sift it in while whisking to avoid any clumping.) Now add your frozen corn and cauliflower (which will help loosen the soup a little more.) Simmer for 10 minutes then reduce the heat to medium-low and add all your seafood, bacon pieces and pimentos. Continue to simmer for 10 minutes or until seafood is cooked through. Now off the heat add your parsley, butter and season with pepper to taste.
Recipe makes A LOT of chowder (which is great if you have a large family like me.)
Serving size 1 cup
Makes about 10 servings
broiler at the highest temperature.
, add 1 tbsp. of parmesan cheese to each ramekin and stir. Top each ramekin with a slice of toast and 1 to 2 slices of baby swiss (depending on how cheesy you like it).
combine the water, bouillon, xanthan gum and dipping sauce whisk until the xanthan gum and bouillon have dissolved and bring to a boil. Once boiling lower heat to medium and carefully add your wontons. Stirring constantly so that dumplings do not stick to the bottom. Once wontons float to the top add your spinach, simmer for 2 minutes and turn off the heat.
(cleaned, tails removed) 
(washed thoroughly)
to taste
and add onions and carrots. Saute for 2 to 3 minutes, then add the quinoa and cook for another 3 minutes. Add garlic and cook for 2 minutes before adding the diced tomatoes, black beans, corn and chicken broth. Add the dry spices, stir, cover and simmer for 30 minutes. After 30 minutes add the shrimp, cilantro and lime juice and cook for 5 minutes or until shrimp are pink. Add hot sauce to taste. Serve with a dollop of sour cream or greek yogurt.
. Meanwhile prepare your corn in a blender. And then strain it to leave behind any pieces of corn. Slowly add the xanthan gum to the broth whisking continuously. (Don't worry if it clumps, just keep whisking and it will dissolve completely.) Once everything is smooth add in the corn. Bring soup back up to a simmer. Now while stirring clockwise, slowly pour in the eggs. Turn off the heat and serve. Top with some scallions and 
to taste.
. Add celery, peppers and onions and cook for 4 to 5 minutes until tender. Add garlic and cook 2 more minutes. Then add your browning sauce, tomato paste and ketchup, cook for 1 minute and add chicken broth and seasonings. Bring to a boil. Add the okra and diced tomatoes and reduce heat to medium. Cook for 20 minutes uncovered. Take 1 cup of the okra and diced tomatoes with a little broth and puree in a blender. (This will be the thickener for the gumbo.) Pour the pureed mixture back into the pot and cook for another 10 minutes covered. Now add the shrimp and reduce heat and let it cook for another 10 minutes. (Be sure that you pat dry your shrimp so they don't water down the gumbo.)
+ 4 cups Water
(washed) 
(or to taste) minced
(chopped)
heat olive oil, then add onions and saute for 3 minutes or until translucent. Add the beef broth and water and bring to a boil. Once boiling add the remaining ingredients except the Cilantro. Return to a boil then simmer on medium-low for 1 hour (stirring occassionally). After 1 hour turn off the heat and stir in the cilantro.