This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. For some of April's informative low carb articles, check out the related links below.

Serves 6

Sauté the celery and onions in the butter. Heat the chicken stock, water and tomato sauce in a soup pot. Add the softened celery & onions. Add the seasonings and simmer for one hour. Then, thirty minutes before serving add the seafood and the cream allow to simmer over low heat for at least 10 minutes. Serve with a garnish of tsp of sour cream island floating in the center.

The carb count depends on the serving size. If this recipe is equally divided into six portions, there should be no more than 5 carbs per serving.