This Creamy Low-Carb Seafood Chowder is rich, comforting, and loaded with premium seafood. Tender sea scallops, juicy shrimp, and sweet lobster are simmered in a velvety, Old Bay-infused cream broth with low-carb vegetables for a hearty meal that’s perfect for cozy nights or special occasions. Pair it with a crisp purple cabbage slaw for a refreshing contrast in every bite.
β±οΈ Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Approx. 640 Calories per serving
π Ingredients
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-sized 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 a lower-carb option)
- 3 tbsp unsalted butter
- 1 small onion, diced
- 3 garlic cloves, minced
- 3 tbsp all-purpose flour (or your preferred low-carb thickener)
- 3 cups seafood stock
- 1 tsp Old Bay seasoning
- 1/2 tsp paprika
- Pinch of cayenne pepper (optional)
The Creamy Chowder Finish
- 1 cup whole milk
- 1 1/2 cups heavy cream
- 2 tbsp fresh parsley, chopped
The Crunchy Purple Slaw
- 2 cups shredded purple cabbage
- 1 tbsp fresh lime juice
π©βπ³ How to Make It
1. Sear the Scallops
Pat the scallops completely dry with paper towels and season with the salt and black pepper.
Heat the neutral oil and 1 tablespoon of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the scallops for 1β2 minutes per side until they develop a deep golden crust. Transfer to a plate and set aside.
2. Build the Chowder Base
Reduce the heat to medium and melt the remaining butter in the same pot. Add the diced onion and garlic, cooking until softened and fragrant.
Sprinkle in the flour (or low-carb thickener) and stir continuously for about 1 minute to create a smooth roux.
3. Simmer the Vegetables
Slowly whisk in the seafood stock, scraping up all the flavorful browned bits from the bottom of the pot.
Add the diced potatoes or cauliflower, Old Bay seasoning, paprika, and cayenne. Simmer for 12β15 minutes, or until the vegetables are fork-tender.
4. Create the Creamy Chowder
Reduce the heat to low. Stir in the whole milk and heavy cream, mixing gently until the broth becomes smooth, rich, and velvety. Avoid boiling to keep the cream silky.
5. Finish with the Seafood
Add the shrimp and simmer gently for 2β3 minutes, just until they turn pink and opaque.
Fold in the cooked lobster meat, seared scallops, and any juices collected on the plate. Warm everything together for about 1 minute without overcooking the seafood.
6. Assemble and Serve
Toss the shredded purple cabbage with the lime juice to create a crisp, refreshing slaw.
Ladle the hot seafood chowder into serving bowls, making sure every bowl is filled with plenty of shrimp, lobster, scallops, and creamy broth. Garnish with fresh parsley and serve immediately alongside the crunchy cabbage slaw.
π₯ Nutrition & Timing
Prep Time: 20 min β’ Cook Time: 35 min β’ Total Time: 55 min β’ Servings: 6
Approx. 640 Calories | 41g Protein per serving
