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Creamy Low-Carb Seafood Chowder

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A rich and creamy seafood chowder loaded with scallops, shrimp, and lobster, with a low-carb option using cauliflower instead of potatoes. Served with a crunchy purple cabbage slaw.

Ingredients

Scale
  • The Golden Scallops & Seafood
  • 1 lb large sea scallops
  • 1 lb large raw shrimp, peeled, deveined, and tails removed
  • 12 oz cooked lobster meat, cut into bite-size chunks
  • 1 tbsp neutral oil
  • 1 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • The Low-Carb Chowder Base
  • 3 medium Yukon Gold potatoes, diced (or cauliflower florets for low-carb)
  • 3 tbsp unsalted butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour (or low-carb thickener)
  • 3 cups seafood stock
  • 1 tsp Old Bay seasoning
  • 1/2 tsp paprika
  • Pinch of cayenne (optional)
  • The Thick Creamy Drip & Slaw
  • 1 cup whole milk
  • 1 1/2 cups heavy cream
  • 2 tbsp fresh parsley, chopped
  • 2 cups shredded purple cabbage (for the side slaw)
  • 1 tbsp lime juice (for the side slaw)

Instructions

  1. Sear the Scallops: Pat the scallops very dry with paper towels and season with the salt and black pepper. Heat the oil and 1 tablespoon of butter in a large Dutch oven or heavy pot over medium-high heat. Sear the scallops for 1 to 2 minutes per side until they develop a beautifully golden crust. Transfer to a plate and set aside.
  2. Build the Base: Reduce the heat to medium and add the remaining 3 tablespoons of butter to the pot. Toss in the diced onion and minced garlic, sautéing until softened and completely fragrant. Sprinkle in the flour, stirring continuously for 1 minute to coat the vegetables.
  3. Simmer the Veggies: Slowly stir in the seafood stock, scraping up any delicious browned bits from the bottom. Add the diced potatoes (or low-carb cauliflower florets), Old Bay seasoning, paprika, and cayenne. Simmer for 12 to 15 minutes until tender.
  4. Create the Thick Drip: Lower the heat. Pour the whole milk and heavy cream directly into the pot. Stir gently without letting it boil until the broth transforms into a completely smooth, rich, thick, and velvety cream chowder base.
  5. Cook the Seafood: Stir the raw shrimp into the pot and simmer gently for 2 to 3 minutes until they turn beautifully bright pink. Fold in the cooked lobster chunks and the golden seared scallops along with any resting juices. Warm through for about 1 minute.
  6. Assemble and Drip: Toss the shredded purple cabbage with a splash of lime juice for your vibrant crunchy side slaw. Ladle the hot, rich seafood soup into deep serving bowls. Make sure every serving is heavily flooded with a massive, heavy, scroll-stopping thick creamy seafood chowder drip straight from the ladle! Garnish with fresh chopped parsley and serve warm alongside the crunchy slaw.

Nutrition

Find it online: https://cheerychop.com/creamy-low-carb-seafood-chowder/