📍 Where this dish comes from: Cork · The English Market
Discover the history of this region →
Discover the history of this region →
This creamy and flavorful seafood chowder brings the taste of the Irish coast to your kitchen. It’s filled with fresh seafood and made keto-friendly by using a cauliflower base instead of traditional potatoes. The richness of the cream and the freshness of the seafood make this a perfect comfort dish.
What You’ll Need
Servings: 4 servings
Calories: 300kcal
Ingredients
- 1 lb mixed seafood (shrimp, scallops, and fish)
- 1 small head of cauliflower chopped
- 1 onion diced
- 2 celery stalks chopped
- 4 cups fish broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
- Add cauliflower and broth: Add the chopped cauliflower and fish broth. Bring to a boil, then reduce the heat and let it simmer until the cauliflower is tender, about 15-20 minutes.
- Blend the soup: Using an immersion blender, puree the soup until smooth.
- Add seafood and cream: Stir in the heavy cream and mixed seafood. Cook for 5-7 minutes, or until the seafood is cooked through.
- Season and garnish: Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.
Nutrition
Serving: 1serving | Calories: 300kcal | Protein: 18g | Fat: 25g
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Health Benefits
- Cauliflower replaces the potato found in traditional chowder, keeping this version low-carb.
- Heavy cream and butter supply the fat that makes this chowder rich and satisfying.