This super easy keto seafood chowder recipe will be sure to warm your soul. Loaded with delicious creamy seafood such as salmon, clams, shrimp and calamari. Just saute, simmer and serve, all in 40 minutes.
Keto Creamy Seafood Chowder – the Ultimate Comfort food
Winter is the best time of year for comfort food. I love to sit down with a delicious bowl of soup or a hot curry. There is something so warming about soup. It doesn’t just warm your body, but it also warms your soul. Chicken soup is always a good soul warmer, but also seafood chowder. For seafood lovers, it really is the ultimate comfort food.
What is Seafood Chowder?
A chowder is a type of soup which is usually creamy and filled with chunky ingredients – much like a stew. In contrast, a soup is usually thinner in texture.
In this recipe, the chowder is a little thinner than most. Personally, I like a thinner texture. However, if you like your chowder thicker, you can make a roux. Lindsay Cotter has a great post on how to make a keto/grain free roux.
How to make Seafood Chowder
One of the great things about this recipe is that it’s ready in under an hour. Usually it’s closer to 30 minutes, which makes it great for weeknights or even keto meal prep.
- Saute the vegetables.
- Add the stock and seafood.
- Simmer the seafood (not too much).
- Add the cream and slightly increase the temperature.
- Season and garnish.
TIPS FOR SEAFOOD CHOWDER
- Firstly, try not to over-cook the seafood. Otherwise, it can turn out a little chewy. Seafood doesn’t take too long to cook, so keep your eye on the fish – it should be tender.
- Secondly, to make this recipe dairy free, you can substitute the cream for coconut milk or cream.
- Lastly, this recipe is best served on it’s own as a complete meal. The high fat content keeps you satisfied and makes it perfect for a keto lunch or dinner.
How to Heat Store, Reheat and Freeze
Seafood chowder can be stored in the fridge for 3 to 4 days. It needs to be refrigerated within two hours of cooking.
Freeze in an airtight container for up to 6 months.
To reheat from thawed, you need to stir the chowder well to prevent it from curdling. If you stir the chowder briskly, it will help prevent it from curdling.
Other Heartwarming Recipes from My Keto Glow
Keto Creamy Seafood Chowder
Equipment
- large pot
Ingredients
- 2 medium scallions or or spring onions (Tops and Bulb)
- ¾ cup celery (chopped)
- 4 cups chicken or fish stock (1 litre)
- 500 g mixed seafood (prawns, calamari, scallops, octopus, crab, etc.)
- ½ cup tomato (chopped)
- 80 g butter
- salt and pepper
- ½ cup flat leaf parsley (optional)
Instructions
- In a large pot, heat the butter and fry the celery and spring onions for 5 minutes or until softened.
- Add the chicken stock/fish stock and bring to the boil. Reduce the heat to a simmer and add the seafood.
- Allow the soup to simmer for 15 minutes (until the fish is just cooked), then add the tomatoes and simmer for a further 10 minutes.
- Add the cream and stir through. Heat the soup on a low temperature without boiling.
- Season with salt and pepper and add chopped parley.
- Garnish with fresh parsley or chopped alfalfa sprouts.