I literally have no idea how I came up with this Creamy Seafood Chowder recipe, but it’s in my top 5 fave no doubt. This chowder recipe uses a fair amount of grass-fed ghee. That, blended up with cauliflower, is what creates the creaminess. Since ghee is made from butter, I didn’t label it as dairy free. But many of us who are dairy free can still consume casein and lactose-free ghee without problem.
I have been talking about this recipe for YEARS on Instagram. But it’s a total pain to write out recipes, especially this one because there are a few moving parts. So I’ve been slacking on my pimpin.
Someone in my Fueled+Fit program recently asked for this seafood chowder recipe (PS do you know you can purchase this all-encompassing nutrition plan on my website anytime as a self study? You gain immediate access into my private Facebook group for support + to ask me questions…like “when the hell are you gonna post that chowder recipe that you’re always yapping about?!”). SO I GUESS IT’S TIME TO RELEASE THE KRAKEN. Or something like that.
Creamy Seafood Chowder (Paleo, Keto)
1 large leek or onion, chopped
3-4 stalks celery, chopped
2 zucchini or 2 Russet potatoes*, diced
2 Tablespoons olive oil
2.5 teaspoons dried dill weed
1/2 teaspoon celery seed
3 6.5 ounce cans Bar Harbor chopped sea clams
1 large head cauliflower, chopped
1 can Bar Harbor fish or seafood stock
1/5 lbs white, flaky fish (Haddock, cod, etc.)
5 Tablespoons ghee, divided
1 teaspoon Old Bay or favorite fish seasoning
*not keto if you use potatoes
Add onion, celery and zucchini (or potatoes) to a large soup pot with 2 tablespoons of olive oil, 2 teaspoons dill weed and celery seed. Cook on medium until they start to soften (about 10 minutes). Add sea salt to taste. Place a mesh wire strainer over the pot and drain the 3 cans of clams so the liquid goes into the pot. Set the clams aside. Cover the pot and reduce heat to low-medium.
While veggies are cooking, placed chopped cauliflower to a medium pot with the can of broth. Cover and bring to boil. Let cook until cauliflower is fork tender.
Place fish in a large fry pan with 2 Tablespoons ghee. Season with 1/2 teaspoon dill weed + your favorite fish seasoning (Old Bay works great here). Sea salt to taste. Cook, covered, until fish is cooked through, about 8 minutes.
When cauliflower is fork-tender, transfer the whole pot (cauliflower + broth) into a blender. Add 3 Tablespoons of ghee, plus sea salt to taste. Blend until smooth.
Add clams, cooked fish and cauliflower puree into the large soup pot and stir to combine. Continue to cook on low for 5 more minutes, then serve.