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Overhead shot of creamy keto smoked haddock chowder in a white bowl, flecked with parsley and cracked pepper, steam rising.

Creamy Keto Smoked Haddock Chowder with Cauliflower

A one-pot keto chowder that swaps potatoes for cauliflower and thickens the broth with cream cheese, built around smoked haddock poached right in the pot.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 672
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 leek medium (about 150 g); white and light green parts, sliced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 300 g cauliflower florets cut into 2 cm pieces
  • 750 ml fish or chicken stock
  • 1 bay leaf
  • 1/2 tsp smoked paprika optional
  • 500 g smoked haddock fillets skin on
  • 240 ml heavy cream
  • 60 g cream cheese softened
  • black pepper to taste
  • salt to taste; start light, the haddock is salty
  • 2 tbsp fresh parsley chopped
  • 1 lemon cut into wedges, for serving

Method
 

  1. Melt the butter in a 26 cm / 5-quart Dutch oven over medium heat.
  2. Add the leek and celery. Cook for 5 to 6 minutes, stirring often, until soft and starting to turn translucent.
  3. Add the garlic and cook for 30 seconds until fragrant.
  4. Stir in the cauliflower, stock, bay leaf, and smoked paprika. Bring to a simmer.
  5. Simmer uncovered for 8 to 10 minutes, until the cauliflower is fork-tender.
  6. Place the smoked haddock fillets into the broth, skin side down. Cover and poach for 6 to 8 minutes, until the fish flakes easily and reaches 145 F / 63 C in the thickest part.
  7. Lift the fish onto a plate. Once cool enough to handle, peel off and discard the skin, then break the fish into large flakes. Discard the bay leaf.
  8. Lower the heat so the broth is barely simmering. Whisk in the cream cheese a little at a time until smooth, then stir in the heavy cream.
  9. Simmer gently for 2 to 3 minutes, until lightly thickened. Do not let it boil hard or the cream can split.
  10. Return the flaked haddock to the pot and warm through for 1 to 2 minutes. Season with black pepper and salt to taste.
  11. Ladle into bowls, scatter with parsley, and serve with lemon wedges.

Notes

  • Poach the haddock in the same broth so it never dries out.
  • Peel the skin off once cooled, it slides right off warm cooked fish.
  • Cut cauliflower to 2 cm pieces so it cooks in the same window as the broth.
  • Taste before salting, smoked haddock and stock are already salty.