Low Carb Fish Chowder

By on September 3, 2011

 Low Carb Fish Chowder


  • 1 pound of Fish Fillets (in bite-sized cubes)
  • 1 Carrot (diced)
  • ½ of a medium sized Onion
  • 2 stalks of Celery (thin slices)
  • ½ pound of Cauliflower Flowerets (Phool Gobhi)
  • 4 tsp. of Thickener (non-starch)
  • 2/3 cup of Heavy Cream
  • Salt (to taste)
  • Black Pepper (Pisi Kaali Mirch) (fresh ground – to taste)
  • 1 tbsp. Olive Oil or Butter (Makhan)
  • 1 ¼ quarts of Fish Stock or Water with Fish Soup Powder


  • Preheat oven to 325°F, and line a large baking pan with oiled foil.
  • Cook the carrots, celery, and onion in olive oil or butter until they start to soften.
  • Place fish stock in a large saucepan. Add all vegetables and and simmer until vegetables are soft.
  • Add fish and continue to cook until fish is white.
  • Add thickener to thicken to chowder consistency.
  • Remove from heat and add heavy cream and seasonings. Serve immediately.


Notes: If you want to prepare the chowder ahead, take it Step 4, being sure not to overcook the fish, cool and refrigerate.
Then heat to serving temperature and add cream.