This rich and creamy keto seafood chowder recipe is a healthy comfort food meal. Make it with clams or with white fish. Either way, it’s an easy low carb dinner recipe that takes less than 40 minutes, start to finish.
I first wrote this keto seafood chowder recipe back in the early days of All Day I Dream About Food, all the way back in 2012. It’s rich and hearty, and can be made as clam chowder or fish chowder. It’s a staple in our house during the cold and rainy weather.
I lived in Boston for over 11 years and I like to think that makes me something of an expert on clam chowder. But maybe that just really makes me an expert on how to pronounce clam chowder with a Boston accent.
Repeat after me: Chowdah. Chowdaaaah. You mustn’t say “Chowderrr”, that’s too boring and it won’t taste as good. I don’t care where you are from…California, Canada, even France. Really play it up, roll it out over your tongue, enjoy it. It will make the clam chowder experience that much more delicious.
Giving clam chowder a keto makeover
I do love me some good chowdah. Hearty, full of cream, lightly flavored with fish or clams, it fills you up with goodness and warms you to your toes. But conventional seafood chowder is often so thick, your spoon can stand straight up in it. I’ve had the chowder from Union Oyster House and it’s more like eating porridge
All of that glorious thickness comes from copious amounts of potatoes and flour, and you can believe it packs a hefty carb punch. So how exactly does one go about reducing the carbs to make a keto friendly chowder?
Replacing the potatoes is easy and you’ve got some choices here. My favorite substitute for keto soups and stews is turnip, as I think it ends up most like potatoes in taste and texture. Daikon radish is also a great alternative. Simply cube these vegetables the same way you would a potato and add it in. Do keep in mind that because they aren’t as starchy, they cook through a little faster so you want only want to add them in for that last 15 to 20 minus of cooking.
To thicken the broth and make it thicker and richer, you can whisk in some glucomannan or xanthan gum toward the end of cooking.
Clams or fish, it’s up to you!
I deliberately called this seafood chowder so that you can decide for yourself whether you want fish chowder or clam chowder. The cooking method and time of addition are the same, either way.
For fish, I recommend a firm white fish like cod or halibut, cut into 1 inch pieces. For clams, you want to add 2 small (6 oz or so) cans of drained clams.
One thing to note is that clams do actually contain carbs. Strange but true! Most molluscs have some carbs in them, even though they seem like they should just be protein and fat. So using clams will add a few carbs to each serving.
How to make keto seafood chowder
This is an easy recipe that takes minimal prep time and cooks up in less than 30 minutes. Here are my best tips for getting it right.
Cook the bacon
Really make sure to get it nice and crisp, so that it doesn’t go soggy when you add it to the chowder. I like to chop my bacon before cooking so that it crisps and browns more evenly.
Add the onion and turnips
Remove the bacon to a plate but leave all the remaining grease in there, as it’s perfect for cooking the onion and turnips. Cook just until the onions are tender.
Add the chicken broth and simmer
Simmer the broth until the turnip is fork tender, about 10 to 15 minutes. Then add some dried thyme and season to taste with salt and pepper.
The fish cooks quickly!
In a seafood chowder such as this, the fish or clams get added only at the very end of cooking, as they cook very quickly. They only need about 4 minutes to cook through.
Add cream and butter
These ingredients go in at the very end as they don’t really need to cook. And cream can curdle if it’s added to a chowder too early.
Thicken the broth
You can eat the chowder just as it is but if you prefer a thicker broth, I recommend glucomannan powder. It’s made from konjac root and thickens really nicely with only ½ to ¾ teaspoon. I also use it in my keto gravy recipe.
Can you make keto chowder ahead?
As with all fish based soups and stews, keto seafood chowder is best when it’s freshly made. However, if you have leftovers, you can heat them gently the next day and they are just as good. Store it in a covered container in the fridge.
I wouldn’t keep it around longer than two or three days and it’s not a recipe that freezes well.
This really is a wonderful chowder and you wouldn’t be able to tell the turnips from potatoes for a second unless I told you that’s what they were.
And I’ve made this recipe with both fish and clams – it’s delicious both ways. With the chilly weather upon us, it’s so comforting to whip up a pot of this delicious low carb chowder. You won’t miss the potatoes or the flour for a second.
More delicious keto fish recipes
- Crispy Air Fryer Fish Sticks
- Fish Saltimbocca with Roasted Tomato Sauce
- Pecan Crusted Salmon
- Easy Keto Tuna Patties
- Keto Lemon Garlic Tilapia
- Oven Baked Coconut Macadamia Fish
Hearty Keto Seafood Chowder
Ingredients
- 4 slices bacon chopped
- ¼ medium onion chopped
- 2 medium turnips cut into ½ inch cubes
- 2 ½ cups chicken broth
- ½ teaspoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 ½ cups heavy cream
- 1 lb white fish, cut into 1 inch pieces (or 2 cans clams)
- 2 tablespoon butter
- ¾ teaspoon glucomannan optional
Instructions
- In large saucepan over medium heat, cook the bacon until crisp. Remove with a slotted spoon, and drain on paper-towel lined plate.
- Add the onion and turnips to the bacon grease and cook until the onions are tender, about 5 minutes. Add the chicken stock and simmer until the turnip is tender, 10 to 15 minutes. Season with thyme, salt and pepper.
- Add the fish and continue to simmer until the fish is cooked through, about 4 minutes. Stir in the heavy cream and the butter. For a thicker broth, whisk in the glucomannan at the end of cooking.
- Sprinkle each serving with the cooked bacon.
Sharon Webb says
Since I’m allergic to fish and seafood, I guess I’ll have to make chicken chowdaah. lol
Heather says
Loved this. I wasn’t sure about swapping turnip for potatoes but it was great. Even my husband liked it. Hearty and oh so satisfying. Wish I could make a huge batch to freeze.
Eve says
So I followed your recipe using what I had on hand. It came out sooooo delicious I couldn’t stop eating it! I used precooked medium shrimp, small scallops, and precooked mussels (the mussels flavor stuck out a bit but still ok). Used Rachel Ray’s low sodium chicken stock Unfortunately I didn’t have turnips. I used red onions. Instead of salt I used a pinch of anchovy paste and a splash of fish sauce. I didn’t have glucomannan so I used 1.5 teaspoons cornstarch and about the same amount psyllium husk. Next time I gotta try with the turnips! Oh so rich and delicious! I’m super pleased with the flavor profile.
Stella says
So, you made a completely different recipe…..
Tree says
Super easy and delicious! I used turnips and a mix of mahi mahi and cod fillets since that’s what I had in the freezer. I did use about a teaspoon of xantham gum at the end and it made it nice and creamy. My husband really enjoyed it and asked for seconds! Looking forward to the leftovers tomorrow.
Carolyn says
It’s one of my faves… and it’s so cruddy hear tonight, I wish I had it. But we’re doing Broccoli Cheese Soup instead.
Valerie says
How would you suggest I make this in a crock pot?
Carolyn says
I really can’t say, I’ve never made it that way. Seafood chowder is so quick and easy to make, and crockpots are better for recipes that require more cooking. You especially do NOT want to overcook the fish.
Heather says
if using xanthan gum instead of glucomannan is it the same amount?
Carolyn says
Yes! Just make sure to whisk it in quickly so it doesn’t clump.
Carol Hopf says
I’m not a fan of turnips, can I substitute cauliflower?
Carolyn says
Sure, but it may cook through faster.
Emad-ud-deen Leiman says
The chowder looks real good. I’m sure glad you are sharing a recipe with no cream cheese. The last thing we wanted was a chowder with that in it. Your recipe is the only one I found without the cream cheese. Thank you so much. 🤣
We have also been in the Boston area for about 11 years and still live here. I never had turnips so I’m also hoping our local Market Basket has them.
Christina says
market basket is where I got mine! good luck.
Laurie says
I made a similar chowdaaa…using smoked kippers in the can…doesn’t look as pretty as kippers are darker…but yummy.
Rennae says
I’d never thought of using canned kipper. And I do like them! TY!
Debbie Wykes says
thank you for helping me to like turnips with this recipe. I’ve never cooked or eaten a turnip before. I love clam chowder but thought I’d never eat it again after giving up potatoes. it’s first class and wonderful.
Dee says
My boyfriend and I have been doing Keto for 8 weeks now. Last night he went to bed talking about “seafood soup” and he woke up talking about it. So I hoped on Pinterest to see what I could find. I read through about 10 different recipes until I came across this one…..OMG…..Freaking Fantastic!!! I had almost everything but the turnips, so off to the store I sent him. We had never had turnips before…..I ain’t gonna lie, I fully anticipated eating around them, BUT…..WOW…..I was shocked that I really couldn’t tell the difference!! I altered it a tad by using baby scallops, shrimp, and fish, omitting the thyme and using 2 teaspoons of old bay seasoning. It was by far one of the best soups I have ever had!!
Carolyn says
I am delighted that you enjoyed it so much!
Rennae says
I’m not wild about thyme, so your suggestion of using old bay season hits this outta the ball park for me! TY!
Gail says
Delicious! It was so easy to make, I used whole clams and used everything you said in the recipe! I will definitely make it again and again!
Suz says
Delicious! I made with diced daikon radish, celery, and wild salmon (because that’s what I had on hand). Also used canned coconut cream because my hubby doesn’t do dairy. This is definitely going into the rotisserie. Can’t wait to try it with clams!
Wendy says
Thank you for sharing. I was looking at the comments to see if coconut cream was a good option
Amanda says
WOW! Now that I have made this (with rutabaga, plus a little added carrot and celery, because I like that in my chowder) I had to come back to rate the recipe. The texture and taste are perfect! I can get a chowder mix at my local farmer’s market, so this is going to become a go to recipe for sure. Thank you so much!
Amanda says
Question: Can I use rutabaga in place of the turnip (which is what I can get in Atlantic Canada)? And roughly how much turnip is it, as I am not clear on what is “medium” in turnip land? Looked like a considerable bowl full in the video, maybe 2-3 cups? Excited to try this.
Carolyn says
A medium turnip would be about the size of a small rutabaga.
Amanda says
Perfect! Thank you!
Eirinn says
I’m wondering if we can use arrowroot or tapioca starch to thicken instead of glucomannan? If so, which one and how much?
Carolyn says
No idea, I don’t use it because it’s not very keto friendly. I guess you will need to experiment!
Cindy P says
Hello, have been following you in Keto land for years now. Made this tonight as a stew, used roasted radishes instead of turnips. Added lots of garlic. This turned out amazing.
Carolyn says
Wonderful!
Cindy says
I made this last night and just wanted to thank you for a really lovely meal that my hubby (not Keto) and I (Keto-ish) both loved. I used cod and it was perfect!
Jack H. says
Excellent recipe. I use cod, clams, AND small peeled shrimp in my recipe. I removed the turnips completely as I don’t like them. I may swap in cauliflower rice instead, not sure. I’d also be interested in trying to calculate the sodium per serving info. Anyway, this is an excellent recipe – two thumbs WAY, WAY up!
Jack H. says
This recipe was excellent. Rave family reviews. I used both minced clams and cod! Was told to keep the recipe and have seafood handy in the freezer!