I am so excited about this recipe for several reasons:



1. You can sub out the cream and sub in either unsweetened coconut milk or unsweetened almond milk instead.

2. Sausage!

3. Mushrooms!

4. It is so easy and delicious, I was instantly addicted to this soup–but because it is so low-carb, you can afford to be.

No go on. Less talk. More cooking! You seriously need to try this recipe.

Crock Pot Sausage Bacon Mushroom Chowder

4 cups organic chicken broth

2 cups heavy white cream

2 cups sliced, raw mushrooms

2 cups cooked ground sausage

6 cooked, drained, crumbled bacon slices

1 cup diced daikon radish or 1 small can chopped water chestnuts (about 6 ounces)

1/2 cup chopped onion

½ cup chopped red bell pepper

1/2 cup Parmesan cheese

1 Tbsp dried parsley

1 tsp garlic powder

1 tsp salt

1 tsp pepper

½ tsp thyme

Add all ingredients to a 4 quart crock pot. Cook for 4-6 hours on low, or until soup is slightly thicker and frothy. Please note the soup continues to thicken as it cools, so don’t panic if it still seems thin…

Make sure not to overcook or cook at too high a heat or the cream will separate. Keep it low and not too slow.

Makes about 14 cups of soup or 14 servings.

Per serving with heavy white cream: 316 Cals.; 4 g Carbs.; 1 g Fiber; 3 g Net Carbs. ; 14 g Protein; 28 g Fat

Per serving with unsweetened, canned coconut milk: 242 Cals.; 4 g Carbs.; 1 g Fiber; 3 g Net Carbs. ; 14 g Protein; 22 g Fat

Per serving with unsweetened, almond milk: 206 Cals.; 3 g Carbs.; 1 g Fiber; 2 g Net Carbs. ; 14 g Protein; 16 g Fat

