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.
Kim says
This looks fantastic! I lived in Japan for 7 years and ate daikon almost daily. I will definitely be making this for my family. Thanks for sharing.
Marcia says
Thank you for reminding me about Daikon. I used to cook it up a long time ago, but not recently. On your inspiration, I bought a chunk of it and considered making the chowdah(!), but the stars didn’t align and I didn’t have the right ingredients on hand. So I made daikon fritters instead. And they were great! Since I’m not a food blogger (and not very methodical to boot), I just threw it together without measuring. Basically, I grated the daikon and then wrung out the liquid somewhat (with a dish towel), chopped up some onions, mixed it all with a couple of eggs, almond flour, salt and pepper. And I fried them in butter. Yum! what a great low-carb breakfast.
Marcia says
Sorry. I forgot that I added a couple of tablespoons of grated Manchego cheese to the mix.
Carolyn says
Just a test…
Rae says
You are a genius, and since I start most of my days with you, I have to admit, I consider you my newest best friend. Your recipes are ALL simply amazing. I use them all of the time. Keep it coming!
Carolyn says
LOL, thanks!
Alison @ Ingredients, Inc. says
looks heart warming Carolyn!!
Dennis says
I’ve never been much of a fish eater but I really need to start eating more. This recipe looks like a really good one to start with. Thanks for sharing it.
Kate@Diethood says
I love a Boston accent!! This chowdah sounds so freakin’ good! :))
Diane (createdbydiane) says
I just love how creative you are to replace the potatoes! This chowder looks wonderful I could go for a bowl right now (for breakfast) I’m freezing 😉
Tonya says
Does the daikon get soft or stay crunchy. I have tried making chowder with jicama but I couldn’t get is to soften. Turnips get soft but are too “cabbagey.”
Carolyn says
It gets soft, but it doesn’t get mushy like potatoes.
mellissa@ibreatheimhungry says
I love daikon radish (though I never used it cooked like this) and would buy it all the time when I lived in CT. Here in rural South Carolina I would get the same crazy stares as you described, if I could even FIND a daikon radish which is highly unlikely!!!!! But I will be on the hunt because this, my freak flag waving friend, is genius!!!! Being from New England, CHOWDAAAAAH is a must! Can’t wait to try this version!!!
Gail @ Faithfulness farm says
Hanging my head low and admitting even though I am adventuresome in the kitchen, I have never used or eaten daikon radish. I NEED to. In my low-carb journey I am so over cauliflower being used in place of potatoes – don’t get me wrong, I like cauliflower but texture-wise it is just all wrong. Lately I have been all-about turnips (working on a turnip post for my blog) and I make a great cream of roasted turnip soup. So as soon as I clear out the bushel of turnips (slight exaggeration), I will hunt down daikon – will probably have to go to a bigger town’s grocery, lol.
Thanks for sharing such inspiring recipes 🙂
Blessings~Gail
Carolyn says
Oooo, I want to see that cream of turnip soup! Bring over the link when you are done and I will come and check it out. And tweet and pin it. yummy!
Gail @ Faithfulness Farm says
Will do Carolyn — look for it next week 🙂
Blessings! Gail
Jeanette says
Love how you used daikon instead of potatoes – very clever!
Jennifer Malmberg says
I know this will be wonderful. My kid doesn’t eat meat or chicken. Can you predict how much flavor will be lost by omitting the bacon and bacon grease? Or should I just make this on a night where she is not home? Your recipes are so dependable! Thank you!
Eric says
I just recently heard of using daikon radish in place of potato in soups, and you are right, you can find it at most supermarkets, but the checkout people will really look at you strangely. But, then, they are always confused when I buy beets, too (I kid you not). So I, too, will fly my freak flag proudly, and I can’t wait to try this chowdah – one of my favorite soups.
Have a great Thanksgiving.
Carolyn says
Rock on, fellow freak Eric. 🙂
Ana says
Freaks unite!!!
RavieNomNoms says
Chowdah! It is so good!
Kiersten @ Oh My Veggies says
Daikon radish, huh? I’m going to have to give that a try next time I’m making soup with potatoes!
Brian @ A Thought For Food says
This looks like some fabulous chowder! I do have a tough time finding it without bacon though. Sometimes I’ll add a bit of smoked paprika as a substitution.
Really looks wonderful though!
Carolyn says
Yeah, I bet it’s hard to find without bacon! Smoked paprika sounds delicious, though. Maybe next time I will do both!
pam says
What r daikon radishes an where can u find them
Parsley Sage says
Awesome Chowdah! And look at that sneaky daikon. Well done 🙂
Sandi B says
This looks amazing! Going to make this on the weekend.