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4 from 4 votes
This smoked haddock low carb chowder has a rich and creamy broth packed with tender leeks and topped with crispy bacon crumbles.
This makes for a warming lunch or dinner option, perfect served with keto flatbreads.
Prep Time5 mins
Cook Time22 mins
Total Time27 mins
Course: Lunch
Cuisine: American
Keyword: Bacon, Chowder, fish soup, Haddock, keto chowder, keto soup, low-carb chowder, low-carb soup, smoked haddock
Servings: 2 people
Calories: 509kcal


  • 2 bacon rashers (strips)
  • 2 tbsp extra virgin olive oil
  • 480 ml vegetable stock
  • 2 small smoked haddock fillets roughly diced
  • 25 g cream cheese
  • 1 large leek sliced
  • 1 tsp lemon zest
  • 1 large celery stick diced
  • 1 clove garlic minced
  • ¼ medium white onion diced
  • 60 ml double cream (heavy cream)
  • ½ tbsp fresh chives finely chopped
  • salt and pepper to season


  • Heat a tablespoon of olive oil in a frying pan (skillet) over a medium/high heat. Add the bacon and cook until really crisp and golden. Remove from the pan and set aside.
  • Heat the remaining olive oil in a large saucepan or casserole dish over a low/medium heat. Add the onion, celery and garlic and sweat gently until tender.
  • Add the cream cheese and lemon zest. Stir well until the cheese has melted.
  • Add the stock to the pan and stir well to combine. Increase the heat and bring to a gentle boil. Reduce to a simmer for a few minutes to thicken and reduce a little.
  • Add the sliced leeks and stir well to combine. Simmer for a minute or two until just tender.
  • Add the diced haddock, season to taste and continue to simmer for a further 4-5 minutes or until the fish is completely cooked through.
  • Add the cream and stir through.
  • Crumble over the crispy bacon and scatter with the fresh chives to serve.


Calories: 509kcal | Carbohydrates: 11g | Protein: 44g | Fat: 32g | Fiber: 1g

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