Low Carb Salmon Chowder
Dive into a bowl of creamy, comforting indulgence with this Low Carb Salmon Chowder, a hearty yet wholesome twist on a classic seafood favorite. Packed with tender chunks of salmon, velvety cauliflower, and a flavorful medley of smoked paprika, garlic, and thyme, this keto-friendly chowder delivers rich taste without the guilt. The recipe features a clever use of blended cauliflower to create a luxuriously creamy base without relying on flour or potatoes, making it perfect for low-carb or gluten-free diets. A splash of lemon juice and a garnish of fresh parsley add a bright, fresh finish, while the option to use chicken or fish stock allows you to customize the depth of flavor. Ready in just 45 minutes and generously portioned to serve four, this cozy soup is the ultimate weeknight comfort food or an impressive starter for a special meal. Warm, satisfying, and nutrient-rich, this salmon chowder is a must-try for seafood lovers and health-conscious foodies alike!
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Recipe Information
Ingredients
- 1 pound Salmon fillets
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium Yellow onion
- 2 stalks Celery stalks
- 3 cloves Garlic cloves
- 3 cups Cauliflower florets
- 4 cups Chicken or fish stock
- 1 cup Heavy cream
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Pat the salmon fillets dry with a paper towel, season lightly with salt and pepper, and set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pot over medium heat. Once melted, add the diced onion and celery and sauté until softened, about 5 minutes.
Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
Add the cauliflower florets, chicken or fish stock, smoked paprika, dried thyme, bay leaf, salt, and black pepper. Stir to combine and bring the mixture to a gentle boil.
Lower the heat to a simmer, cover the pot, and cook for about 10 minutes, or until the cauliflower is tender.
Carefully use an immersion blender to blend a portion of the soup to create a creamy texture, leaving some chunks of cauliflower intact. If you don’t have an immersion blender, remove about a third of the soup, blend it in a regular blender, and then return it to the pot.
Add the heavy cream to the soup, stir, and adjust the seasoning with additional salt and pepper if needed. Allow the soup to simmer gently.
Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the salmon fillets and cook them for 3-4 minutes per side, or until cooked through and flaky. Remove the salmon from the skillet and break it into bite-sized pieces.
Add the cooked salmon pieces to the soup and gently stir to incorporate. Cook for an additional 2-3 minutes on low heat to meld the flavors.
Turn off the heat and stir in the lemon juice and freshly chopped parsley.
Serve the chowder hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.0 g | 237% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 6563 mg | 285% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 15.1 g | ||
| Protein | 110.3 g | 221% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 218 mg | 17% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1691 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
