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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.
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.
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!
- 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.
Like This? Also try:
- Shrimp Chowder with Chipotle
- Cajun Salmon with Shrimp & Cream Sauce
- Shrimp Scampi
- and for something sweet, check out Kasey’s Oreo Keto Chaffles!
- and don’t forget to check out our cookbook page!
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!
- 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
- 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.
Serving Size:1 cup
Amount Per Serving: Calories: 184Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 47mgSodium: 464mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 3gProtein: 8g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.