Low-Carb Crab Chowder

This Low-Carb Crab Chowder recipe makes a delicious soup for a cozy lunch or dinner. This soup contains no grains and is low-carb, LC/HF, ketogenic, diabetic, Atkins, gluten-free, and Banting diet friendly.
Course Soup
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 1 tablespoon butter
  • 4 ounces cauliflower stalk (florets will work as well) about 1 stalk, diced
  • 1 medium onion 4 ounces, diced
  • 1 rib celery 1 ounce, diced
  • salt
  • 1 clove garlic crushed
  • 4 teaspoons Old Bay Seasoning
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon crushed red pepper flakes or to taste
  • 2 tablespoons white wine vinegar
  • 1/2 cup dry white wine
  • 8 ounces clam juice
  • 1 1/2 cup heavy cream
  • 1 cup unsweetened almond milk
  • 8 ounces crab meat cooked, shells removed, cut into large chunks
  • 2 tablespoons fresh chives chopped


  1. Heat a large heavy sauce pan or Dutch oven over medium heat. Add butter.

  2. When butter is melted and stops foaming, add the diced cauliflower stalk, the onion, and the celery. Sprinkle vegetables with salt. Cook, stirring occasionally, until edges start to brown and vegetables are cooked tender. 

  3. Stir in garlic, Old Bay Seasoning, dried thyme, and red pepper flakes. Cook for one minute, stirring constantly.

  4. Add white wine vinegar to the pan and stir, scraping up any browned bits. Cook, stirring occasionally, until the vinegar has almost completely evaporated.

  5. Pour in the dry white wine. Cook, stirring occasionally, until the wine has almost completely evaporated and the liquid appears syrupy.

  6. Stir in the clam juice, the cream, and the almond milk. Bring mixture to a simmer over medium heat, then turn heat to low. Simmer until the mixture thickens.

  7. Add crab meat and simmer 2-3 more minutes to heat crab throughout. Remove from heat and stir in chives.

Recipe Notes

Serving size: About 9.75 ounces

Calories: 480

Fat (g): 24

Carbs (g): 4

Fiber (g): 1

Protein (g): 13

Net carbs (g): 3