Best 3 Low Carb Salmon Chowder Recipes
Introducing a culinary delight that combines the richness of salmon and the comforting warmth of a classic chowder, all while keeping it low in carbs. This low-carb salmon chowder is a symphony of flavors, textures, and health benefits. Its creamy broth, infused with the essence of salmon and a medley of aromatic vegetables, tantalizes the taste buds. The succulent salmon chunks, with their delicate flaky texture, melt in your mouth, providing a protein-packed boost. Cauliflower florets, a low-carb alternative to potatoes, add a delightful crunch and a boost of nutrients. But that's not all; this chowder is further enriched with a symphony of herbs and spices, each contributing its unique character to create a harmonious balance of flavors. It's a symphony of taste that will warm your soul and satisfy your cravings without compromising your health goals.
This article offers a collection of carefully curated low-carb salmon chowder recipes, each with its unique twist. From the classic creamy chowder to variations featuring a flavorful tomato-based broth or a zesty lemon-dill infusion, there's a recipe to suit every palate. And with options for stovetop, slow cooker, and Instant Pot preparation, you can choose the method that best fits your lifestyle and time constraints.
So, embark on a culinary journey and explore the delicious world of low-carb salmon chowder. Whether you're a seasoned cook looking to expand your repertoire or a novice seeking a healthy and satisfying meal, these recipes will guide you in creating a dish that nourishes your body and delights your senses.
CHUNKY SALMON CHOWDER
Creamy and chunky with tender salmon and veggies, this is a home-style Salmon Chowder that everyone will love! And, it's on the table in under 30!
Provided by Chef Jenn
Categories Soup Soups & Stews
Time 30m
Number Of Ingredients 12
Steps:
- Sautee the onions, carrots (omit if strict keto), celery, and garlic in a heavy-bottomed pan over medium-high heat in the oil until translucent, about 4-6 minutes.
- Add the chicken stock and bring to a simmer. Simmer for about 10-12 minutes or until veggies are tender.
- Chunk the salmon and add it to the simmering pot.
- Add the cream and dill and season with salt and pepper. Add more to suit your taste.
- Serve with some of the chopped parsley on top.
Nutrition Facts : ServingSize 1 cup, Calories 180 kcal, Carbohydrate 5 g, Protein 8 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 52 mg, Sodium 218 mg, Fiber 1 g, Sugar 1 g
LOW CARB SALMON CHOWDER
For the most part, we live low-carb; I miss chowders and have found that thickening the soup with pureed cauliflower and neufchatel cheese makes a great chowder. This is an easy soup to make; use either fresh cooked salmon, leftovers, canned, or a combination of them. The amount certainly can vary according to what you have. This method includes poaching fresh salmon with the vegetables. If you like, you can substitute carrot for the red pepper. If you want to cut some of the fat, poach the vegetables in stock rather than sauteeing them first.
Provided by One Happy Woman
Categories Chowders
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Chop the onion, celery, red pepper and saute in olive oil until softened.
- Add 1/2 of the chicken broth and poach the fish in the stock with the vegetables. When the fish is just done, flake the fish and remove from heat.
- Cook the cauliflower, separated into flowerets, in the chicken stock until tender.
- Add the neufchatel cheese and allow it to melt over low heat.
- Blend the cauliflower, stock and cheese with a stick blender, in a food processor or in your blender.
- Add the 'cream' mixture to the fish and vegetable/stock mixture.
- Season to taste with salt, lemon pepper, dill and parsley.
NORTHWEST SALMON CHOWDER
I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington
Provided by Taste of Home
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.
Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
Tips:
- Use a variety of vegetables. This will give your chowder more flavor and nutrients.
- Don't overcook the salmon. It should be cooked through, but still tender and flaky.
- Use a low-carb thickener. This could be xanthan gum, glucomannan, or coconut flour.
- Add some cream or coconut milk. This will make your chowder more creamy and rich.
- Season to taste. Add salt, pepper, and other spices as desired.
Conclusion:
Low-carb salmon chowder is a delicious and healthy meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own preferences. With a variety of vegetables, a creamy base, and tender salmon, this chowder is sure to be a hit with your family and friends.
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