Keto seafood chowder
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Elegant layers of flavor combine with flaky, tender chunks of salmon, shrimp, and wilted spinach, giving this cream-based seafood chowder absolute rave reviews. Colorful, beautiful, delicious, easy, and keto! A winner all around.
servings
Ingredients
- 4 tbsp butter
- 2 garlic cloves, minced
- 5 oz. (1½ cups) celery stalks, sliced
- 1 cup clam juice
- 1½ cups heavy whipping cream
- 2 tsp dried sage or dried thyme
- ½ lemon, juice and zest
- 4 oz. cream cheese
- 1 lb salmon, boneless fillets or other firm fish, pin bones removed, fillets cut into 1″ pieces
- 2 oz. (2 cups) baby spinach
- 8 oz. shrimp peeled and deveined
- salt and ground black pepper
- ½ tbsp red chili peppers
- fresh sage, optional for garnish
Instructions
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Melt butter in a large pot over medium heat.
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Add garlic and celery. Cook for about 5 minutes, stirring occasionally. Add clam juice, cream, cream cheese, sage, lemon juice and lemon zest. Let it simmer for about 10 minutes without lid.
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Add the fish and shrimp. Simmer for 3 minutes or until fish is just cooked (should flake easily). Add the baby spinach and stir until wilted.
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Season with salt and pepper to taste.
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Garnish with fresh red chili and fresh sage before serving for extra flavor and splash of color.
Tips
As an optional addition, consider adding crushed, dried chili flakes as a garnish on the soup. These add a lovely hot zest to an already delicious soup.
Nutrition
Ketogenic low carbPer serving
Net carbs: 3 % (6 g)
Fiber: 1 g
Fat: 78 % (69 g)
Protein: 18 % (37 g)
kcal: 792