Low-Carb Fish Chowder

We're all huge fish chowder fans here... hey, I'm a New England girl, and Michael's a Norwich boy, and seafood is what we grew up on. But a traditional New England style chowder is often heavy on the potatoes and flour. Here's my (evolving) solution... and it a vague sort of recipe, because this is the kind of thing that you can add anything you want to.

Sauté about
1 LB. BACON (preferably uncured, nitrate-free)
with
1 or 2 DICED RED ONIONS (could omit the onions, but you're going to have a lot of soup here...)
in
just a little OLIVE OIL (you only need a dab; the bacon will generate a lot of fat anyway).
Add
CHICKEN STOCK (at least 2 quarts) I make my own, so it's a good chance to use up the freezer surplus. You could use less, but then use less other stuff below.
Then add
1 LARGE BAG FROZEN CAULIFLOWER
1 BAG FROZEN COD (yes, it would have been good to have checked the weights, but I forgot..)
Cook until soft. Then puree all of it with an immersion blender. You can also add a bit of a thickener like ThinNThin or Xanthan Gum... this will have a nice creaminess anyway, so you don't need to overdo it.
Then add whatever else you want for seafood.
I used
1 BAG SMALL SHRIMP
1 BAG BAY SCALLOPS
ANOTHER BAG OF COD
and unfortunately, I had a LOT of liquid, having overdone the chicken stock in a fit of freezer-cleaning enthusiasm, so I also added 1 BAG TILAPIA (these are 2 lb. bags.)
and then
2 QUARTS HEAVY CREAM.
It is very important to use heavy cream and not, say, milk, because, carb issues aside, at some point you will screw this up and boil it, and milk separates. Cream doesn't.
SEASONINGS TO TASTE:
PEPPER (white if you're a purist)
WORCESTERSHIRE SAUCE
SMOKED PAPRIKA (yummy!)
SALT (a little)
And then cook until everything is done.

There are lots of other seasonings you could put in, and garlic and celery might have been nice choices, too. If you put half the bacon aside so that it doesn't get puréed, then you have chunks of bacon in the chowder, which is nice, too. You could also skip the puréeing, but it gives it a heartier consistency.