Keto Fish Chowder
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
412 kcal
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Course
Main Course
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Cuisine
American
Keto Fish Chowder
Description
Keto Fish Chowder starts with sautéed onions and garlic, seasoned with salt, black pepper, dried thyme, paprika, and cayenne pepper. Clam juice forms the broth base, simmered gently before adding skinless cod pieces, which cook through in about 5-7 minutes over low heat. Heavy cream is warmed separately and stirred in late to enrich the chowder without curdling. The finished chowder is garnished with chopped parsley and bacon bits, adding freshness and smoky crunch.
The dish avoids starches like potatoes to maintain keto-friendly carb levels and has a lighter, soup-like rather than thick chowder texture. The mild spices subtly highlight the fish and clam flavors. It is served warm, divided into bowls topped with the garnish for added color and flavor. The recipe emphasizes careful cooking to retain tender, flaky fish without dryness.
Leftovers keep well refrigerated for three days and should be reheated gently on the stove without boiling to avoid curdling the cream. Omitting bacon and salt can reduce sodium content significantly. Thickeners like glucomannan powder can be added if a thicker chowder is desired, though traditional chowders aren’t necessarily thickened.
Ingredients
- 1 tablespoon olive oil extra-virgin
- 1 yellow onion medium, chopped; about 1 cup
- 1 tablespoon garlic minced, fresh
- 2 cups clam juice or fish stock
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ¼ teaspoon thyme dried
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 1 pound cod skinless, pin bones removed, cut into 2-inch pieces, fillets
- 1 cup heavy cream
- 4 tablespoons parsley chopped
- 4 tablespoons bacon bits
Instructions
- Heat the oil in a large stockpot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook, stirring, for 1 more minute.
- Stir in the salt, pepper, dried thyme, paprika, and cayenne.
- Add the clam juice. Bring to a gentle simmer.
- Add the fish pieces. Make sure they are completely submerged. If not, add a little water or more broth.
- Bring the soup back to a gentle simmer. Reduce the heat to low and cover the pot. Cook on a low simmer until the fish is just cooked through, 5-7 minutes.
- Heat the heavy cream in the microwave for 60 seconds. Stir it into the soup. Turn the heat off.
- Divide the chowder between four bowls. Top with parsley and bacon bits, and serve.
Notes
- To reduce sodium, omit bacon bits and adjust added salt, lowering sodium per serving significantly.
- Check fish doneness starting at 5 minutes; cook just through to keep fish tender and flaky rather than dry or gummy.
- Do not overboil after adding cream; reheat leftovers gently to prevent curdling.
- The chowder has a soup-like consistency without potato starch; thicken if desired with keto-friendly thickeners like glucomannan powder.
- Store leftovers in an airtight container in the refrigerator for up to three days; avoid freezing as texture may degrade.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 412kcal | 21% |
| Carbohydrates | 6g | 2% |
| Protein | 28g | 56% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Sodium | 1417mg | 59% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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