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Keto Seafood Chowder - Creamy, Comforting, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Seafood: 1/2 pound raw shrimp (peeled, deveined), 1/2 pound firm white fish like cod or haddock (cut into bite-size pieces)
  • Vegetables: 1 small head cauliflower (cut into small florets), 2 ribs celery (diced), 1/2 medium onion (finely chopped), 2 cloves garlic (minced)
  • Fats and liquids: 2 tablespoons butter or ghee, 1 tablespoon olive oil, 3 cups seafood or fish stock (low-sodium), 1 cup heavy cream
  • Seasoning and aromatics: 1 bay leaf, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme (or 1 teaspoon fresh), 1/4 teaspoon red pepper flakes (optional), salt and black pepper to taste
  • Finishing touches: 2 tablespoons chopped fresh parsley or chives, 1 tablespoon lemon juice, lemon wedges for serving
  • Optional add-ins: 1/2 cup diced bacon or pancetta, 1/2 cup pre-cooked shelled clams or mussels, 1/4 teaspoon xanthan gum for extra thickness

Method
 

  1. Prep the seafood: Pat shrimp and fish dry with paper towels. Season lightly with salt and pepper. This helps them sear gently and stay firm.
  2. Sauté the base: In a large pot over medium heat, warm the olive oil and butter. Add onion and celery. Cook 4–5 minutes, stirring, until soft and fragrant. Add garlic and cook 30 seconds more.
  3. Add seasoning: Stir in smoked paprika, thyme, red pepper flakes (if using), and a pinch of salt. Let the spices bloom for 30–60 seconds so they release their aroma.
  4. Simmer the veggies: Add cauliflower florets, bay leaf, and the seafood stock. Bring to a gentle boil, then reduce to a simmer. Cook 8–10 minutes until the cauliflower is tender but not mushy.
  5. Optional bacon boost: If using bacon or pancetta, cook it in a separate pan until crisp. Crumble and set aside. Spoon out some of the bacon fat and stir a tablespoon into the simmering pot for extra flavor.
  6. Thicken (optional): If you prefer a thicker chowder, remove 1 cup of the soup (mostly cauliflower and liquid), blend until smooth, and return it to the pot. For an even thicker finish, sprinkle in a tiny pinch (up to 1/4 teaspoon) of xanthan gum while whisking. Simmer 1–2 minutes.
  7. Add the cream: Lower the heat to medium-low and pour in the heavy cream. Stir gently and let it warm through. Avoid a rolling boil after adding cream.
  8. Cook the seafood: Add the fish first and simmer 3–4 minutes. Add the shrimp and cook another 2–3 minutes, until the shrimp are pink and opaque and the fish flakes easily. Don’t overcook.
  9. Finish and taste: Stir in lemon juice and most of the herbs. Adjust salt and pepper. If adding clams or mussels, fold them in now just to warm.
  10. Serve: Ladle into bowls, top with remaining herbs and crispy bacon (if using). Serve with lemon wedges. Enjoy hot.