Creamy Keto Seabass Chowder

This Creamy Keto Seabass Chowder is a hearty, comforting soup that's perfect for any meal. Rich in flavor and low in carbs, it's an ideal choice for those following a ketogenic diet.

Course Dinner

Cuisine American

Keyword Creamy Keto Soup, keto seabass chowder, Keto Seafood Recipe, low carb chowder

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 380kcal

Equipment

Large pot
Knife and cutting board
Immersion blender or countertop blender
Measuring cups and spoons

Ingredients

1 lb Seabass fillets, skinless and boneless 450g
2 tablespoons Butter 30g
½ cup Celery stalks, diced 64g
½ cup Medium onion, diced 64g
2 Garlic cloves, minced
2 cups Cauliflower, chopped into small florets 300g
3 cups Chicken broth 720ml
1 cup Heavy cream 240ml
1 teaspoon Dried thyme 1g
2 Bay leaves
Salt, to taste
Pepper, to taste
2 tablespoons Fresh parsley, chopped for garnish 8g

Instructions

Prepare the Seabass: Cut the seabass fillets into bite-sized pieces, season with salt and pepper, and set aside.
Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the diced celery and onion, and cook until they start to soften, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Simmer the Soup Base: Add the cauliflower florets to the pot along with the chicken broth, thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat and let it simmer until the cauliflower is tender, about 15 minutes.
Blend the Soup: Once the cauliflower is tender, remove the bay leaves. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches if necessary.
Cook the Seabass: Return the pot to heat and bring the soup to a gentle simmer. Add the seabass pieces and cook until the fish is opaque and cooked through, about 5 minutes.
Finish with Cream: Stir in the heavy cream and continue to heat the chowder until it is hot, but not boiling. Taste and adjust seasoning with additional salt and pepper if needed.
Serve: Ladle the chowder into bowls and garnish with fresh chopped parsley. Serve hot.

Notes

For a dairy-free version, replace the heavy cream with full-fat coconut milk.

Make sure to remove the bay leaves before blending the soup.

If the chowder is too thick, add more chicken broth to reach your desired consistency.

This chowder can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat gently on the stove before serving.

Nutrition