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Keto Salmon Chowder (Keto, Low-Carb)

4.46 from 11 votes

Get a look (better yet, a taste) of this keto Salmon Chowder! It’s thick, loaded with goodness, and it’s not hard to make! Follow me, Chef Jenn, along and I’ll show you all my chef tips and tricks to make this keto seafood soup fabulous every time!

creamy keto salmon chowder in a serving dish
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Hi, my name is Jenn, and I’m addicted to thick, creamy, and chunky keto soup recipes like this keto Salmon Chowder.

There, I said it.

Not only do I make extra salmon just to make a pot of this ah-mazing chowder, but I’ll even cook salmon JUST to make this chowder. I keep some IQF (individually quick frozen) portions on hand just so I can bake one or two of them to make this soup. It’s THAT good.

Once you’ve mastered the process for making a chowder, you’re limited only by your imagination. And, you can mix-and-match ingredients adding what you like to create your own masterpiece in a bowl.

Join our Facebook group for friendly keto support, and for videos on how to make these recipes, subscribe to my YouTube channel!

Want even more keto/low-carb recipes? Check out my collection of cookbooks and handy Getting Started Guide!

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How to Make keto Salmon Chowder

For this particular recipe, I used some previously baked salmon that I had from the night before. I simply baked it with dill, salt and pepper at about 325-F until it was 125-F.

To create the flavor base for your chowder, sautee some veggies (onion, celery, garlic, and carrot ) in a bit of oil in a heavy-bottomed pot.

This Dutch oven is one pot you’ll use again and again – I love mine and it is used just about daily for everything! You can omit the carrot if you are doing strict keto.

Also be sure to use a good chicken stock.

I use my Bone Broth recipe that I make in the Instant Pot. It’s ready in a fraction of the time compared to stove-top simmering, and it is so rich in collagen and protein and flavor that it is terrific in this recipe.

Add the chicken broth, bring it to a simmer to combine all the flavors, then add cream.

That’s it!

What to Serve With Keto Salmon Chowder

There’s a reason why restaurants everywhere serve soup and salad – this recipe goes fabulously with a crisp, green salad. Load it up with veggies to get in more fiber!

Or, serve a smaller portion of this soup as your starter. Pair it with New Orleans BBQ Shrimp for a seafood-forward meal, or opt for something a bit less fancy like Herb & Garlic Roasted Pork Tenderloin.

This soup is also great for keto meal prep – make a batch and take it to work in a thermos or heat it up in the office! Yum!

Chef’s Tips

  • Sautee a bit of bacon with the veggies to layer in more flavor.
  • Don’t use canned salmon as it’ll disintegrate into the soup.
  • Thicken your soup with a touch of xanthan gum. Start with 1/4 tsp and remember, xanthan gum thickens as it sits so don’t overdo it! Add an extra 1/4 tsp if needed.
  • Switch out the salmon for shrimp, or your favorite fish.
  • Garnish with a few dill sprigs to make it look pretty.

Does thIs Keto Soup REcipe Freeze?

Yes! It will freeze and reheat just fine! Portion it into individual size containers for a quick and delicious lunch, or freeze enough to feed the family. To reheat it, bring it to a simmer gently over medium heat.

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creamy keto salmon chowder in a serving dish
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4.46 from 11 votes

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!
Course Soup, Soups & Stews
Cuisine American
Keyword keto chowder, keto salmon, keto soup, lunch, seafood, soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 180kcal
Author Chef Jenn

Ingredients

  • 6 ounces cooked salmon
  • 4 cups low sodium chicken stock
  • 1 cup heavy whipping cream
  • 1 tbsp oil
  • 1 cup sliced carrots
  • 1/2 cup diced onion
  • 1/2 cup sliced celery
  • 1 clove garlic
  • 1 tbsp dill
  • 1 tbsp parlsey
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  • 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.

Video

Nutrition

Serving: 1cup | Calories: 180kcal | Carbohydrates: 5g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 218mg | Potassium: 310mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3189IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg | Net Carbohydrates: 4g

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.

By Chef Jenn

6 thoughts on “Keto Salmon Chowder (Keto, Low-Carb)”

  1. I always have frozen salmon in the freezer and can’t wait to try this recipe! I never would have thought to try this, thanks for sharing.

    Reply

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