It’s soup season. The best part about keto in the fall is all the creamy, decadent soups. This keto seafood chowder with Shrimp and Crab hits all the spots. A mixture of heavy cream and half & half keeps the carbs down and still gives you a smooth, rich soup. I use shrimp and crab, but you could add scallops, fish, and clams.

Shrimp Stock

I will say this is not the quickest dish if you choose to make your own stock. However, making your own stock will make a huge difference in flavor, and it’s entirely worth it! Especially if you find yourself at home on a blustery fall day and plenty of time to spend in the kitchen.  

So, the stock I make is a shrimp stock and is the first part of the recipe – you could skip this step and just buy some other type of broth but just know it probably won’t be as amazing as making your own stock.

Keto Soups

By the way, I absolutely love keto soups. They are so easy to make, tasty, and filling! Also I love that you make a batch and you can eat it for several meals too.

If you like them too, I recommend checking out my round up of 60+ Keto Soups! Some of my faves are Creamy Taco Soup, Lasagna Soup, and Keto Gumbo.

Ingredients

• 1.5 lbs. shrimp
• 1 8oz can crab, or fresh crab if available
• 1 carrot
• 3 ribs celery
• 1 onion
• 3 cloves garlic
• 12 ounces cauliflower (frozen works too)
• 2 tbsp. thyme, chopped
• 1 tsp salt
• ½ tsp pepper
• 1 stick butter
• 6 cups shrimp stock (ingredients below)
• 1 cup heavy cream
• 1 cup half and half
• Shrimp Stock:
  • Shells from the shrimp
  • 2-3 ribs of celery
  • 2 carrots, roughly chopped
  • 2 cloves garlic
  • ½ onion, roughly chopped
  • Plenty of salt
  • Pepper
  • 8 cups of water

Directions

First things first – Make the Shrimp Stock:

Dice the carrot, celery, onion and garlic. Set aside.

Roughly chop all of the ingredients for the stock, except the shrimp shells. Put in a pot with water and bring to a boil. Reduce to low and let it simmer for 1 to 1.5 hours.

Once it’s done cooking, strain the broth and reserve 6 cups.

Now, on to the Seafood Chowder!

In a large stock pot, melt the stick of butter on medium heat. Add the onions, garlic, celery, cauliflower, and carrot. Cook for 6-8 minutes until the vegetables start to get tender.

Add the thyme and cook another minute or two.

Pour in the stock, heavy cream, half and half, and salt. Simmer for 10 minutes. At this point, add the shrimp and crab. You want to cook an additional 10 minutes or so, just long enough to cook the shrimp but not overcook them.

The butter will rise to the top of the soup, so be sure to stir before serving.

Add more thyme, salt and pepper if you desire.

Also, if you want it to be thicker you can always add more cream, or if you prefer it less thick, you can add more water.

Then serve and enjoy!

Pin for later!

Looking for more delicious keto seafood recipes like this Keto Seafood Chowder? Look no further! Here’s a round up of keto seafood recipes I put together here.

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