Smoky Seafood Chowder (keto)

Smoky Seafood Chowder 
Serves 4 // 602 calories, 37g fat, 54g protein, 8g carbs

3 ounces bacon (about 3 to 4 slices), diced
3 tablespoons unsalted butter
3 tablespoons dried onion flakes
3/4 teaspoon kosher salt, more as needed
1/4 teaspoon hot smoked paprika
(If you don’t have hot smoked paprika, use 1/4 tsp sweet + 1/4 tsp cayenne)
1 large pinch of saffron
1/4 cup Kirkland Chardonnay (or sherry)
2 cups Bar Harbour clam juice
2 cups half-and-half
1 pound salmon, cut into 2-inch chunks (cod is also tasty)
1 pound scallops
3/4 pound shrimp
Note about seafoods: Substitutions  are fine as long as the seafood ratio is maintained.

Over medium-high heat, brown bacon until crisp in a heavy pot or Dutch oven, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.

Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Stir in onion flakes, salt, paprika, saffron, and white wine and simmer until almost completely evaporated, about 2 minutes. Stir in clam juice.

Add half-and-half and cooked bacon to pot; bring to a simmer. Add salmon, scallops, and shrimp and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces, if needed. Taste and adjust seasoning if necessary. Serve immediately.