Keto Italian Seafood Chowder: Aromatic, Creamy, and Deliciously Low-Carb

Allergens

Shellfish, Fish (for allergens in seafood)

Ingredients

• 2 cups fish stock (low sodium)
• 1 cup heavy whipping cream
• 8 oz shrimp, peeled and deveined
• 6 oz scallops, cleaned and patted dry
• 1/2 cup white wine
• 1/4 cup yellow onion, finely chopped
• 1/4 cup celery, finely chopped
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp ground black pepper
• Fresh parsley for garnish
• Optional: Lemon wedges for serving

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and celery, sautéing until softened and translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute, until fragrant.
3. Deglaze the pan with white wine, scraping up any browned bits from the bottom of the pot. Cook for 2 3 minutes to evaporate the alcohol.
4. Add the fish stock, heavy cream, oregano, salt, and black pepper. Bring the mixture to a gentle simmer.
5. Lower the heat and add the butter, stirring until fully melted and incorporated into the chowder.
6. Gently poach the shrimp and scallops in the simmering chowder for 3 4 minutes or until cooked through. Do not overcook.
7. Taste the chowder and adjust seasonings if necessary. Ladle into serving bowls, garnish with fresh parsley, and serve immediately with lemon wedges on the side, if desired.

Chef’s Insight

To truly elevate this dish, use high-quality fish stock and fresh seafood. The difference in flavor will be noticeable and worth the extra effort.

Notes

For a spicier version, add red pepper flakes or fresh chopped chilies to taste.