Carnivore Seafood Chowder: Ocean-Fresh Comfort In A Bowl

Imagine that perfect moment when you dip your spoon into a steaming bowl of creamy, rich seafood chowder – but without all the typical carb-loaded fillers. That’s exactly what we’re creating today with this carnivore seafood chowder that’s literally packed with wild-caught goodness. This is seriously one of my favorite meals when I’m craving something comforting but don’t want to stray from my animal-based eating plan. 🍤🐟🦐

If you’ve been missing chowder since going carnivore, you can stop that nonsense right now. This protein-rich seafood soup hits all the right notes without a potato or corn kernel in sight! The combination of different seafood textures makes every bite interesting, and the cream brings it all together in the most satisfying way.

#carnivore #seafoodchowder #wildcaughtfish #dairyketo #animalbasedeating #comfortfood #lowcarb #zerocarbmeals #proteinfocused #carnivorerecipes

This recipe is perfect for carnivore, keto, animal-based, and low-carb eating plans. It’s also a great option for those following pescatarian carnivore variations.

JUMP TO RECIPE

Quick Stats

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4-6

Calories: Approximately 320 per serving

Macros (per serving): Protein: 28g | Fat: 22g | Carbs: 2g

Difficulty: Easy

What You’ll Need To Make Magic Happen

• Large pot or Dutch oven (a deep saucepan works in a pinch)
• Wooden spoon or silicone spatula (something that won’t scratch your cookware)
• Measuring cups and spoons
• Sharp knife and cutting board (only if you’re using fresh fish that needs cutting)
• Ladle for serving
• Soup bowls (the wider, shallower kind work best for chowder presentation)

Don’t worry if you don’t have a Dutch oven – any pot with a heavy bottom will do the trick. The key is having something with enough space to let those flavors mingle.

Delicious Ingredients For Ocean-Inspired Goodness

Seafood Components 🐟

• 4 pieces wild-caught cod fillets (about 1 pound)
• 1 pound wild-caught mahi-mahi fillets
• 1 bag (8-12 oz) pre-cooked salad shrimp
• 2 cans chopped clams with juice (6.5 oz each)
• 1 bottle (8 oz) clam juice

Liquid Base 🥣

• 2-3 cups chicken broth (homemade is best for carnivore, but use what you have)
• 1-2 cups heavy cream (grass-fed and raw if possible)

Seasonings & Aromatics

• 2-3 bay leaves
• Sea salt to taste
• Optional: 1-2 teaspoons Old Bay seasoning
• Optional: Fresh parsley for garnish (purely for aesthetics)

What makes this recipe special is using multiple types of fish for varied texture and flavor. The cod and mahi-mahi hold their shape while cooking, giving you those perfect seafood chunks instead of mushy fish bits – because who wants that? Not me!

Let’s Cook This Chowder Step By Step

1. Prepare your base: Pour the chicken broth into your pot over medium heat. Add the clam juice and the liquid from both cans of chopped clams. This triple-threat of liquids creates an amazing depth of flavor that’s impossible to achieve with just broth alone.
2. Add your fish and seasonings: Place the cod and mahi-mahi pieces into the simmering liquid. Add the bay leaves and a generous pinch of salt. Don’t stir aggressively at this point – we want those fish pieces to stay intact.
3. Add the canned clams: Empty the chopped clams into the pot. These little guys will distribute throughout the chowder, ensuring you get a bit of clam in every spoonful.
4. Let it simmer: Cover the pot and allow everything to simmer gently for about 10-15 minutes. You’ll know it’s ready when the fish flakes easily with a spoon. And trust me, your kitchen is going to smell AMAZING at this point.
5. Break up the fish: Using your spoon, gently break the fish into bite-sized chunks. Don’t go overboard here – we want hearty pieces, not fish mush.
6. Add the shrimp: Toss in the pre-cooked salad shrimp. These tiny little flavor bombs just need to heat through since they’re already cooked. If you’re using raw shrimp instead, you’d want to add them earlier with the fish to ensure they cook properly.
7. Pour in the cream: Now for the magic moment – add the heavy cream and stir gently to incorporate. Watch as your chowder transforms into that beautiful, rich consistency that makes chowder so special.
8. Season to taste: This is where I like to add a bit of Old Bay seasoning for that classic seafood flavor profile. It’s technically not strict carnivore, but I find that small amounts of quality spices don’t affect me negatively. If you’re a purist, simply stick with salt.
9. Final heating: Cover again and let everything heat through for another 2-3 minutes. Don’t boil the cream or it might separate.
10. Serve it up!: Remove the bay leaves (nobody wants to bite into those), ladle the chowder into bowls, and if you’re feeling fancy, garnish with a sprinkle of fresh parsley.

Batch Cooking Tips

Want to meal prep this chowder? I’ve got you covered! You can double the recipe easily, but I’d recommend these adjustments:

• Cook the fish separately in batches to ensure even cooking
• Only add half the cream during initial cooking, then add the rest when reheating
• Store in individual portions for grab-and-go lunches or quick dinners

Serving Suggestions That’ll Impress Anyone

This chowder deserves to be showcased properly! I like to serve it in wide, shallow bowls that show off all those beautiful chunks of seafood. A large soup spoon is essential here – you want to get all those different textures in each bite.

For a complete carnivore meal, this pairs beautifully with Carnivore Garlic Bread for dipping. The richness of the bread complements the creamy chowder perfectly.

If you’re entertaining guests who aren’t strictly carnivore, this chowder stands on its own without any explanation or apology. It’s just good food, period. I’ve served this at dinner parties and nobody even realized it was a “diet” recipe.

For special occasions, consider serving this in bread bowls if you eat Carnivore Bread. It’s an impressive presentation that makes the meal feel extra special.

How To Store Your Oceanic Creation

Let’s face it – this chowder is so good you probably won’t have leftovers. But if you do exercise some restraint, here’s how to handle them:

Store your chowder in glass containers rather than plastic – seafood flavors can linger in plastic and nobody wants tomorrow’s lunch container permanently smelling like fish. Been there, done that, threw away the container.

This chowder will keep beautifully in the refrigerator for up to 3 days. The flavors actually develop and improve overnight, making it one of those rare leftovers that’s even better the next day.

When reheating, do it gently on the stovetop over low heat. Microwaving works in a pinch, but use 50% power and stir halfway through to prevent the cream from separating or the seafood from getting rubbery. There’s nothing sadder than rubbery shrimp, IMO.

I don’t recommend freezing this chowder. The cream can separate and the texture of the seafood changes. If you absolutely must freeze it, do so before adding the cream, then add fresh cream when reheating.

Why This Carnivore Chowder Is Nutritional Gold

This isn’t just any chowder – it’s a nutrient-dense powerhouse masquerading as comfort food. Here’s why it works so brilliantly:

First, by using multiple types of seafood, you’re getting a diverse array of nutrients. Wild-caught fish provides omega-3 fatty acids that are crucial for brain health and reducing inflammation. Cod specifically is an excellent source of vitamin B12, iodine, and selenium.

The clams in this recipe are little nutritional gems, offering an incredible amount of vitamin B12, iron, and zinc. Just one serving of clams can provide several times your daily B12 requirement – essential for those following a carnivore diet.

By using grass-fed cream, you’re adding beneficial fatty acids that are often missing in conventional dairy. The fat-soluble vitamins in quality cream also help your body absorb the minerals from the seafood more effectively.

For carnivore eaters, this recipe offers welcome variety in a way that strictly adheres to animal products. The combination of different protein sources helps prevent the menu fatigue that can sometimes happen on restricted diets.

What’s especially great about this recipe is that it delivers that comforting, rich mouthfeel you might be missing from pre-carnivore days, without compromising your dietary principles. It’s high-protein, low-carb, and zero-plant ingredients (if you skip the optional herbs and spices).

Common Mistakes To Avoid When Making Seafood Chowder

Let’s talk about some pitfalls that can turn your glorious chowder into a disappointing mess:

Overcooking the seafood 🐟 – Fish and shellfish cook quickly! That’s why we add the pre-cooked shrimp at the end. Overcooked seafood gets tough and rubbery faster than you can say “pass the chowder.”

Boiling the cream – The moment your chowder starts to boil after adding cream, you’re risking separation. Keep it at a gentle simmer and you’ll maintain that silky texture.

Under-seasoning – Seafood loves salt. Don’t be shy here. Taste as you go and remember that the flavors will meld as the chowder sits.

Using poor quality ingredients – This recipe is simple, which means the quality of each ingredient really matters. This isn’t the time for that fish that’s been sitting in your freezer with questionable ice crystals for months. Fresh is best!

Stirring too vigorously – Gentle folding motions preserve those beautiful chunks of fish. If you stir like you’re mixing cake batter, you’ll end up with fish fluff instead of hearty pieces.

Skipping the resting time – Letting your chowder sit for 5-10 minutes before serving allows the flavors to meld. Patience pays off here!

Substitutions & Variations That Keep It Carnivore

One of the beautiful things about this recipe is its flexibility while still staying within carnivore guidelines. Here are some swaps and tweaks to make it work for you:

Fish Options

• Salmon works beautifully but will give a stronger flavor and different color
• Halibut offers a firmer texture if you prefer more substantial chunks
• Swordfish can work for those who enjoy a “meatier” fish experience

Shellfish Variations

• Lobster chunks can replace some or all of the shrimp for a luxurious upgrade
• Crab meat makes for a sweeter, more delicate flavor profile
• Scallops (chopped for even cooking) add a wonderful sweet element

Budget-Friendly Swaps

• Canned salmon can replace the fresh fish (just drain well and add toward the end)
• Frozen seafood medleys often cost less than buying individual types
• Using all cod instead of the pricier mahi-mahi works perfectly fine

Dietary Adjustments

• For dairy-sensitive carnivores, try using bone broth reduced to a thicker consistency
• If you’re watching calories, use half the amount of cream and increase the broth
• For extra fat, add a few tablespoons of butter to the finished soup

Remember, the essence of carnivore cooking is flexibility within boundaries – as long as it comes from animals, you’re golden!

Your Burning Chowder Questions Answered

Q: Can I use frozen fish for this recipe?

A: Absolutely! Just thaw it completely first and pat it dry with paper towels to remove excess moisture.

Q: How do I know when the fish is cooked properly?

A: It should flake easily with a fork or spoon but still hold its shape. If it’s turning mushy, you’ve gone too far.

Q: Is this recipe strict carnivore if I use Old Bay seasoning?

A: Technically, Old Bay contains some plant ingredients, so purists might want to skip it. If you’re more relaxed with your approach or following a “carnivore-ish” plan, a small amount of seasoning is generally well-tolerated.

Q: Can I make this in an Instant Pot?

A: You can make the broth base and cook the fish on low pressure for 2-3 minutes, but add the cream after pressure cooking to prevent curdling. The shrimp should also be added after pressure cooking.

Q: What if I don’t have clam juice?

A: You can substitute with more chicken broth, but consider adding a bit of fish sauce (if you tolerate it) to maintain that oceanic umami flavor.

Q: How thick should the chowder be?

A: That’s personal preference! If you like a thicker chowder, you can reduce the liquid more before adding the seafood, or add a bit more cream. For thinner, simply add more broth.

Final Thoughts On This Carnivore Delight

I’ve been making various iterations of this carnivore seafood chowder for months now, and it never disappoints. There’s something deeply satisfying about transforming simple animal ingredients into something that feels so luxurious and comforting.

What I love most about this recipe is how it proves that carnivore eating doesn’t have to be boring or repetitive. You don’t need plants to create depth of flavor or interesting textures – the natural diversity of seafood provides everything you need for a memorable meal.

Whether you’re a strict carnivore devotee or just exploring animal-based eating, this chowder deserves a place in your regular rotation. It’s nourishing, satisfying, and most importantly – absolutely delicious. 🍤🥣🐟

For more guidance on the carnivore approach, check out my comprehensive Carnivore Diet 101 guide that breaks down everything you need to know about this way of eating.

More Seafood Recipes To Try

Love this chowder? Here are more ocean-inspired carnivore recipes to add to your meal plan:

• Carnivore Salmon Patties – Perfect for lunch or a light dinner
• Carnivore Egg Drop Soup – Another comforting soup option
• Carnivore Seafood Chowder – The recipe you just learned!
• Carnivore Quiche – Works beautifully with seafood additions

carnivore seafood chowder

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 5 minutes

Total Time: 40 minutes

A rich, creamy seafood chowder made with wild-caught fish, shrimp, and clams that stays true to carnivore principles without sacrificing flavor.

No Ratings

Print

Ingredients

• 4 pieces wild-caught cod fillets (about 1 pound)
• 1 pound wild-caught mahi-mahi fillets
• 1 bag (8-12 oz) pre-cooked salad shrimp
• 2 cans chopped clams with juice (6.5 oz each)
• 1 bottle (8 oz) clam juice
• 2-3 cups chicken broth
• 1-2 cups heavy cream (grass-fed if possible)
• 2-3 bay leaves
• Sea salt to taste
• Optional: 1-2 teaspoons Old Bay seasoning
• Optional: Fresh parsley for garnish

Instructions

1. Prepare your base: Pour chicken broth into pot over medium heat. Add clam juice and liquid from canned clams.
2. Add fish and seasonings: Place cod and mahi-mahi pieces into simmering liquid. Add bay leaves and salt.
3. Add canned clams: Add chopped clams to the pot.
4. Simmer: Cover and simmer gently for 10-15 minutes until fish flakes easily.
5. Break up fish: Gently break fish into bite-sized chunks.
6. Add shrimp: Add pre-cooked salad shrimp to the pot.
7. Pour in cream: Add heavy cream and stir gently to incorporate.
8. Season to taste: Add Old Bay seasoning if using, adjust salt.
9. Final heating: Cover and heat through for 2-3 minutes without boiling.
10. Serve: Remove bay leaves, ladle into bowls, and garnish if desired.

Notes

For strict carnivore, omit the Old Bay seasoning and parsley garnish. The chowder actually tastes better the next day as flavors develop.

Nutrition Information

Yield 6 Serving Size 1.5 cups
Amount Per Serving Calories 320Total Fat 22gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 10gCholesterol 165mgSodium 850mgCarbohydrates 2gNet Carbohydrates 2gFiber 0gSugar 1gProtein 28g