Introduction: Keto Chicken Chowder is the perfect dish to enjoy during the colder months or any time you need a comforting, filling, yet low-carb meal. Packed with lean chicken breast, rich and creamy broth, and a variety of vegetables, this chowder delivers the hearty flavors of a traditional chicken chowder without all the excess carbs. It’s creamy, savory, and full of nutrients that will keep you feeling satisfied without taking you out of ketosis.

Whether you’re following a ketogenic diet or simply looking for a delicious, low-carb meal option, this Keto Chicken Chowder will become a go-to comfort food. It’s rich, velvety, and easy to make, yet low in carbohydrates, making it ideal for anyone looking to manage their weight or blood sugar levels. The creamy consistency and flavorful ingredients make it just as indulgent as the higher-carb versions of this classic soup.

Why This Recipe Works:

  1. Keto-Friendly: This chowder is made without starchy vegetables like potatoes or flour, which are often used in traditional chowder recipes. Instead, it uses low-carb veggies, making it perfect for a ketogenic diet.
  2. Rich and Creamy: A blend of heavy cream, chicken broth, and butter gives this soup a luscious, creamy texture that mimics the richness of a traditional chowder.
  3. Packed with Flavor: Fresh herbs, savory chicken, and vegetables like cauliflower and celery bring a depth of flavor to this dish, making it satisfying without the need for high-carb ingredients.
  4. Low SmartPoints: With a healthy balance of protein, fat, and low-carb veggies, this recipe is also incredibly low in Weight Watchers SmartPoints, making it suitable for anyone following the program.

Ingredients:

For the Chowder:

  • 2 tbsp olive oil or butter
  • 1 lb boneless, skinless chicken breasts (cubed)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium celery stalk, diced
  • 1 medium carrot, diced (optional for keto, or substitute with a small amount of cauliflower)
  • 1 medium head of cauliflower, chopped into small florets
  • 4 cups chicken broth (preferably homemade or low-sodium)
  • 1 ½ cups heavy cream
  • 1 cup unsweetened almond milk (or coconut milk for a dairy-free option)
  • ½ tsp salt (or to taste)
  • ¼ tsp black pepper (or to taste)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • ½ tsp paprika
  • 1 tbsp fresh parsley, chopped (for garnish)
  • 1 tbsp lemon juice (optional for a hint of freshness)

Optional Toppings and Garnishes:

  • Shredded cheddar cheese (for extra richness)
  • Crumbled bacon (for added flavor and crunch)
  • Fresh herbs like thyme or parsley

Instructions:

  1. Prepare the Chicken:
    • Start by heating 1 tablespoon of olive oil or butter in a large pot or Dutch oven over medium heat. Add the chicken breast cubes and cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the pot and set it aside.
  2. Cook the Vegetables:
    • In the same pot, add the remaining tablespoon of oil or butter. Add the chopped onions, garlic, celery, and carrot (if using). Sauté for about 4-5 minutes, until the vegetables soften and the onions become translucent. Stir occasionally to prevent burning.
    • Add the cauliflower florets to the pot and cook for an additional 2-3 minutes, stirring occasionally.
  3. Make the Chowder Base:
    • Once the vegetables have softened, pour in the chicken broth and bring the mixture to a simmer over medium heat. Allow the broth to cook for about 10-12 minutes until the cauliflower begins to soften.
    • Using an immersion blender or regular blender, blend part of the soup until it reaches a creamy consistency. You can blend as much or as little as you like, depending on whether you prefer a chunky or smooth chowder.
  4. Add Cream and Seasonings:
    • After blending, return the soup to the stove and add the heavy cream, almond milk, salt, pepper, thyme, rosemary, and paprika. Stir well to combine. Bring the soup back to a gentle simmer and cook for another 5-7 minutes to allow the flavors to meld together.
    • Add the cooked chicken back into the soup and stir to incorporate. Let the soup simmer for another 5-7 minutes, allowing the chicken to heat through and absorb the flavors of the broth.
  5. Final Touches:
    • Taste and adjust seasoning as needed. Add a squeeze of fresh lemon juice if you’d like to balance the richness with a hint of citrusy brightness.
    • Serve the chowder hot, garnished with fresh parsley and optional toppings such as shredded cheddar cheese, crumbled bacon, or more fresh herbs.

Additional Tips for Success:

  • For Extra Creaminess: If you like your chowder even creamier, you can add an extra ½ cup of heavy cream or a tablespoon of cream cheese to enrich the flavor.
  • Dairy-Free Version: For a completely dairy-free version, you can replace the heavy cream with full-fat coconut milk and omit the cheese toppings.
  • Low-Carb Veggie Substitutes: If you’re following a strict low-carb plan, substitute the carrot with extra cauliflower or a small amount of zucchini. Carrots add a slight sweetness but can be omitted for a lower-carb version.
  • Make Ahead: This chowder can be made in advance and stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. To reheat, simply thaw overnight in the refrigerator and reheat over low heat on the stovetop.

Nutritional Information (per serving, based on 6 servings):

  • Calories: 320 kcal
  • Fat: 24g
    • Saturated fat: 10g
  • Protein: 24g
  • Carbohydrates: 8g
    • Fiber: 3g
    • Net Carbs: 5g
  • Sugars: 3g (from vegetables and natural ingredients)
  • Sodium: 600mg
  • Cholesterol: 85mg

Weight Watchers SmartPoints:

  • SmartPoints (Blue/Green/Purple): 6 points per serving
  • ZeroPoint Ingredients: Chicken breast, cauliflower, celery (in the right portion size)

Why You’ll Love This Keto Chicken Chowder: This Keto Chicken Chowder combines the best of both worlds: a rich, creamy texture and a hearty, filling meal—all while staying low in carbs and high in nutrients. The combination of tender chicken, cauliflower, and fresh herbs makes every spoonful a comforting experience. The addition of heavy cream and almond milk ensures that the soup is velvety smooth and satisfying, while the chicken broth adds that delicious savory depth.

Perfect for meal prepping, this soup is incredibly versatile. You can adjust the consistency to your liking, blend it to a smooth texture, or leave it chunky. It’s also a great dish to enjoy on a cool evening or serve to family and friends who might not even realize it’s low-carb.

Serving Suggestions:

  • This chowder pairs perfectly with a fresh side salad or low-carb bread for dipping. You can also serve it with a side of roasted vegetables or a keto-friendly cauliflower rice dish to add variety and extra fiber to the meal.
  • For those following a dairy-free or paleo lifestyle, you can omit the cheese toppings and use coconut cream in place of the heavy cream for a fully compliant dish.

Conclusion: Keto Chicken Chowder is the ultimate comforting, low-carb meal that’s both satisfying and indulgent. With its creamy texture, tender chicken, and wholesome vegetables, this chowder proves that you can enjoy rich and hearty meals even while following a ketogenic diet. Whether you’re trying to lose weight, manage your carb intake, or simply enjoy a delicious bowl of soup, this recipe checks all the boxes.

Perfect for chilly evenings or meal prep, this Keto Chicken Chowder is a filling and flavorful choice that the whole family can enjoy. With just the right amount of seasoning and healthy fats, this dish is sure to become a staple in your low-carb recipe rotation.