Low Carb Salmon Chowder Recipes

CHUNKY SALMON CHOWDER

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.

LOW CARB SALMON CHOWDER

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.