Hearty Keto Seafood Chowder Recipes

5-INGREDIENT LOW CARB CLAM CHOWDER (GLUTEN-FREE)

Steps:

• Combine all ingredients, except heavy cream, in a large pot. (Make sure you pour the retained liquid from the clams in there, too.) Bring to a boil.
• Reduce heat and simmer for 10-15 minutes, until cauliflower is tender.
• Stir in the heavy cream. Heat just enough for the soup to be hot again.

KETO CLAM CHOWDER - LOW CARB

Steps:

• Cook the bacon in a large sauce pan over medium heat for 2 - 3 minutes, or until lightly browned but not crispy.
• Add the onion, garlic, salt, pepper, and celery root, and saute for 2 - 3 minutes or until fragrant and the onions are turning translucent.
• Add the water and all of the clam juice and simmer on low heat, covered, for 15 - 20 minutes, or until the celery root is tender.
• Add the clams and mascarpone cheese, then stir until the mascarpone has melted and the broth is creamy.
• Simmer on low, uncovered, for 3 minutes, or until the clams are just cooked through. Do not boil.
• Remove from the heat and add the butter, stirring until melted.
• Taste and season with additional salt and pepper if needed.
• Garnish with parsley and serve hot.

HEARTY KETO SEAFOOD CHOWDER

Steps:

• 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.