Craving a luxurious, restaurant-quality chowder without the carbs? This Creamy Keto Seafood Chowder is your answer. Imagine tender salmon, plump shrimp, delicate scallops, and savory clams swimming in a rich, velvety broth infused with thyme and aromatic vegetables. It’s the ultimate comfort food that’s both incredibly satisfying and perfectly suited for a low-carb lifestyle. Get ready to cozy up with a bowl of pure bliss!
Ingredients
• 1/4 cup / 57g unsalted butter
• 1/4 cup / 40g shallots, diced
• 1/4 cup / 32g carrots, diced
• 1/4 cup / 25g celery, diced
• 1/2 tsp / 1g dried thyme
• 2 cups / 475ml vegetable broth
• 1/4 lb / 113g celery root, peeled and diced
• 1/2 tsp / 3g sea salt, or to taste
• 1/2 tsp / 1g freshly ground black pepper, or to taste
• 2 cups / 475ml heavy cream
• 1/4 lb / 113g live and cleaned clams
• 1/4 lb / 113g fresh salmon, skinless, cut into 1-inch cubes
• 1/4 lb / 113g raw bay scallops
• 1/4 lb / 113g raw shrimp, peeled and deveined
Instructions
1. Preparation
2. Melt the butter in a large soup pot or Dutch oven over medium heat. Add the diced shallots, carrots, celery, and celery root. Sauté for 5-7 minutes until the vegetables begin to soften.
3. Stir in the dried thyme, then pour in the vegetable broth. Season with sea salt and freshly ground black pepper. Bring the mixture to a simmer.
4. Reduce the heat to low, cover, and let it simmer for 20 minutes, or until the celery root is tender.
5. Pour in the heavy cream and stir to combine. Add the cleaned clams to the pot, increase the heat slightly, and simmer for about 3 minutes.
6. Gently add the cubed salmon, bay scallops, and shrimp to the pot. Continue to simmer for another 1-2 minutes, just until the seafood is cooked through and the clams have opened. Discard any clams that do not open.
7. Serve immediately, alongside your favorite keto crackers for dipping.
Nutritional Information
• Serves: 4Preparation Time: 45 minutesFacts Per Serving:Calories: 655Fat: 59 gProtein: 20 gTotal Carbs: 12 gFiber: 1 gNet Carbs: 11 g
Pro Tips
• Be careful not to overcook the seafood. Remove the pot from the heat as soon as the shrimp is pink and the salmon is opaque to keep everything tender.
• For a thicker chowder without adding carbs, whisk in 1/4 teaspoon of xanthan gum after adding the cream and before adding the seafood. Let it simmer for a minute to thicken.
• For an even deeper flavor, add a splash of dry white wine after sautéing the vegetables and let it cook off for a minute before adding the broth.
• Feel free to substitute the seafood based on what’s fresh and available. Cod, halibut, or mussels would also be delicious additions.
FAQ
Q: What makes this seafood chowder keto-friendly
A: This chowder is keto-friendly because it replaces high-carb potatoes with celery root and uses heavy cream for a rich, velvety base instead of a traditional flour roux. This keeps the net carbs low while delivering a satisfying, creamy texture.
Q: How can I make this keto chowder thicker
A: For a thicker consistency without adding carbs, the recipe suggests whisking in 1/4 teaspoon of xanthan gum after you add the cream. Let it simmer for a minute to thicken before adding the seafood.
Q: Can I use different seafood in this chowder
A: Absolutely! This recipe is very versatile. Feel free to substitute the seafood based on what’s fresh and available. Cod, halibut, or mussels would also be delicious additions.
Q: How do I store and reheat leftover chowder
A: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, being careful not to boil. This will prevent the seafood from becoming tough and rubbery.
