Creamy Seafood Chowder

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Course All Recipes, Dinner, Lunch, Soup/Stew/Chili
Cuisine All, Fish, Low Carb
Servings 6
Calories 239 kcal


  • 1 large head of cauliflower coarsely chopped
  • 2 cups water
  • 2 cups chicken stock
  • liquid from scallop, shrimped, and clams
  • 1/2 lb mushrooms sliced
  • 1 small onion
  • 1/2 lb orange bell pepper finely chopped
  • 1/2 tsp salt
  • 3/4 tsp black pepper
  • 1 lb frozen cooked shrimp thawed
  • 3/4 lb frozen bay scallops thawed
  • 1 can baby yellow clams drained (hold on to liquid)
  • fresh nutmeg
  • star anise
  • lime zest use lime juice to garnish


  • Thaw the shrimp and bay scallops overnight in the refrigerator; make sure to collect the liquid that will drain from the seafood as it thaws. (Place them in a colander or sieve sitting over a bowl). You can squeeze them gently once they are completely thawed.
  • Add cauliflower, water, chicken stock, liquid from shrimp, scallop and yellow clams to a large stockpot. Bring to a boil, lower heat, cover and cook until the cauliflower is really soft and tender, about 5-7 minutes.
  • Meanwhile, cook the mushrooms in a large skillet over medium-high heat until golden on both sides. Lower the heat, add onion, bell peppers, salt and pepper and continue cooking until fragrant and onions start to turn translucent, about 2-3 minutes. Reserve.
  • Ladle the cauliflower mixture into your blender and process on high speed until super smooth and silky in consistency. You might have to work in several batches.
  • Return that soup base to the stockpot and add the nutmeg, star anise, shrimp, bay scallops, baby clams and reserved vegetables. Bring back to a boil, reduce heat and simmer until the bay scallops start to lose their translucency and the shrimp are heated through, about 4-5 minutes.
  • Serve immediately and hit with a splash of lime juice. Garnish with a little bit lime zest.



Calories: 239kcalCarbohydrates: 12gProtein: 39gFat: 3g
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