Fennel and Fish Chowder (Low Carb alternative to Clam Chowder)

  So, according to my blood sugar readings, the cure for diabetes is heavy whipping cream.
  Yoohoo, doctors!  Are you paying attention?
  Yeah, probably not so much in most cases, but this was incredible and did yield the lowest blood sugar read outs I’ve had after a meal yet.  
Here’s what you need:
2 fennel bulbs, fronds and core removed, chopped*
1 onion, chopped
~2 Tbsp butter
1 pint heavy whipping cream**
4 cups vegetable stock
1-1½ lb cod (not salt cod), cut into chunks
1 Tbsp lemon juice
*If you click through the the original recipe you can see a pic, but the core is basically just the “knot” at the base of the bulb.
**Original recipe suggested a coconut based creamer that seems to no longer exist.
  Start by melting your butter in your soup pot.  Saute your onions and fennel until they soften and the onions turn clear.  Add the cream and stock and bring to a simmer.  Add the fish and allow to poach for about 10 minutes.  Add your lemon juice and serve.
  Quick, easy and incredibly delicious.  I was a little nervous that I was going to resent the lack of potatoes in this dish, but the fennel really does give you pretty much the same texture, and doesn’t actually add that much of the licorice flavor that I know some of you aren’t terribly fond of.
  Obviously, having this every night would be a quick, easy way to pack on some baby weight, but as a once in a while meal, this is going into the roster of favorite ways to make fish.  All of us gobbled it up and had to resist the urge to go back for more when we were full!

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