Keto Fish Chowder

This flavorful keto fish chowder is hearty and filling and makes a wonderful winter meal. I make it with cod and flavor it with onions, bacon, and heavy cream.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 412kcal

Author Vered DeLeeuw

Ingredients

1 tablespoon olive oil extra-virgin
1 yellow onion medium, chopped; about 1 cup
1 tablespoon fresh garlic minced
2 cups clam juice or fish stock
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
¼ teaspoon dried thyme
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
1 pound cod fillets skinless, pin bones removed, cut into 2-inch pieces
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.

Video

Notes

As you can see, this chowder is very high in sodium. If this concerns you, you could omit the bacon and salt. According to my estimate, this should reduce the sodium to 897 mg per serving.
Make sure not to overcook the fish. Start checking after 5 minutes. You want it cooked through, but you don't want it overcooked, or it will be dry and gummy instead of tender and flaky.
Since it's made without potatoes (and the starch they add), this chowder is not thick - it has the consistency of a rich soup. It's excellent - creamy and flavorful - but it's not thick. If you'd like to thicken it, you can use a keto thickener. One example is glucomannan powder - you can mix ½ teaspoon in a tablespoon of cold water and stir that into the finished chowder. However, keep in mind that authentic chowders are not necessarily thick.
You can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them gently, in a saucepan on the stove over low heat, stirring frequently. To prevent the heavy cream from curdling, don't allow the chowder to boil. I don't recommend freezing the leftovers.

Nutrition