Low Carb Seafood Chowder. I don’t have any idea how many 1,000’s of gallons of soup I have made and served over the last nearly 50 years but I know it has been a lot and each time I make anything, no matter what it is, I try to do it better than the last time. This low carb seafood chowder is not only very easy to make, it has tons of flavor. One of the truly wonderful things about low carb cooking, and again at least for me, is the opportunity to make so many different, yet familiar dishes. In my high carby soup days creamed soups were made with the same ole crappy oils & flour roux and it kind of dulled the flavors of things. Now, using water and heavy cream, lard, duck fat, & bacon grease the flavors are allowed to shine. Yes, they have herbs and spices but not so much is necessary with the actual flavors of real foods coming through.
Had a Twitter friend ask the other day what people thought about opening a low carb food truck. Personally I like the idea and if I were younger I might try it myself but…I don’t think I would use any terms like low carb or sugarfree or healthy or any of the catch words we use today. I think I would just let the food speak for itself and it sinks or swims on it’s own. I believe the quality of the food would be recognized and word would get around. Portland, OR is foodie town central and people may not exactly recognize what you are doing but they know what they like and at least the people I know, like the food I fix for them (assuming they aren’t lying to me which may be the case) but, they keep coming back for more. (Gluttons For Punishment)?
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1-1¼ Lb Mixed Seafood (Scallops, Shrimp, Tilapia, And Crab All Work Well)
- 3 C Daikon Radish Cut To Small Bite Size
- 4 Strips Cooked Crumbled Bacon (Reserve ¼ C Fat)
- ½ Small Onion Finely Diced
- 1-2 Stalks Finely Diced Celery
- 2 C Water (Or Clam Juice If You Have It)
- 2 C Heavy Cream
- ⅓ C Sherry
- 1 T Chicken Base
- Pepper To Taste
- Chives, Parsley, Or Green Onions To Garnish (Or Not)
- Peel and cut daikon radish, put into about 2½ C water, cover and simmer 30 minutes or until tender. Just let sit until ready to put soup together.
- Cut seafood to small bite size pieces.
- Saute bacon, set aside, reserving ¼ cup.
- Saute celery and onions in reserved bacon fat until tender.
- Put above cooked ingredients (thats's everything except the seafood) into a 3-4qt. sauce pan, add radish & rest of ingredients, bring to low simmer until slightly thickened.
- Add seafood & heat until just cooked and it only takes a couple of minutes.
- Freshly ground pepper to taste.
- 8 Servings
- 385 Calories, 23.0g Protein, 27.2g Fat, 3.3g Carbs, 1.1g Fiber, 2.2g Net Carbs