I will admit it, I am addicted to thick, creamy, chunky keto soups, and this one is the reason why. Keto salmon chowder is good enough that I sometimes cook salmon specifically to have leftovers for this soup.
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I keep individually frozen salmon portions on hand just for this reason. Once you get comfortable with the basic chowder technique, you can mix and match ingredients however you like.
Skip canned salmon for this one. It disintegrates into the soup instead of staying in tender chunks.
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Chef Jenn’s Take on Salmon Chowder
Canned salmon is the wrong choice here, tempting as it is for convenience. It disintegrates into the soup instead of staying in distinct, tender chunks.
Build a real flavor base first, sauteeing onion, celery, garlic, and carrot in a heavy-bottomed pot before the stock goes in. A good stock matters more than people expect, homemade bone broth adds real depth if you have it. Add the cream only once the vegetables are tender, and chunk in the salmon toward the end so it stays intact.
Raw salmon works too, if you’d rather skip pre-cooking. Cut it into chunks and simmer in the soup for the last 5 to 6 minutes instead. A quarter teaspoon of xanthan gum thickens things up if you want it, though it keeps thickening as it sits.
This is genuinely flexible. Swap the salmon for shrimp or another favorite fish, or bulk it up with chopped cauliflower the way one reader did. A dairy-free version or a slow cooker method haven’t been tested here, so treat those as your own experiment.
What You’ll Love About Salmon Chowder
- Freezes and reheats well, making it a solid option for meal prep.
- Thick and chunky, with real chunks of salmon that hold their shape.
- Flexible enough to swap in shrimp, another fish, or extra vegetables.
Ingredients
- Cooked salmon – Baked or leftover, cut into chunks. Skip canned, it falls apart in the soup.
- Chicken stock – Homemade bone broth adds real depth if you have it on hand.
- Heavy whipping cream – Full fat, added once the vegetables are tender.
- Carrots, onion, celery, and garlic – Diced or sliced. Omit the carrots for strict keto.
- Dill and parsley – Fresh, for flavor and garnish.
- Salt and pepper – To taste.
How to Make Salmon Chowder
Scroll down for the full recipe card with exact measurements and printable instructions.
Sautee the onion, carrots, celery, and garlic in a heavy-bottomed pot with a bit of oil over medium-high heat, until translucent, about 4 to 6 minutes.
Add the chicken stock and bring to a simmer. Simmer for about 10 to 12 minutes, until the vegetables are tender. Chunk the cooked salmon and add it to the simmering pot.
Add the cream and dill, and season with salt and pepper, adjusting to taste. Serve topped with chopped parsley.
Make It A Meal
Serve a smaller portion as a starter before New Orleans BBQ Shrimp for a seafood-forward meal. For a rotation of hearty keto soups, add Shrimp Chowder with Chipotle to the mix.
If you love this style of dish, Cajun Salmon with Shrimp & Cream Sauce is worth trying too.
Storage
This freezes and reheats well. Portion into individual containers for quick lunches, or freeze a larger batch for the whole family. Reheat gently over medium heat on the stovetop, bringing it back to a simmer.
Frequently Asked Questions
This recipe runs about 4 net carbs per 1 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Yes, cut it into chunks and simmer it in the soup for the last 5 to 6 minutes instead of adding already-cooked pieces.
This hasn’t been formally tested with a substitute, but unsweetened almond milk is worth trying, or half-and-half if you don’t mind a few extra carbs from the added milk solids.
This hasn’t been tested, though it would likely work with some adjustment. If you try it, start with a shorter cook time and check the vegetables for doneness.
Add Preferred SourceChunky Salmon Chowder
Ingredients
- 6 ounces cooked salmon
- 4 cups low sodium chicken stock
- 1 cup heavy whipping cream
- 1 tablespoon oil
- 1 cup sliced carrots
- 1/2 cup diced onion
- 1/2 cup sliced celery
- 1 clove garlic
- 1 tablespoon dill
- 1 tablespoon parlsey
- 1/2 teaspoon salt
- 1/4 teaspoon 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
Notes
Recipe Card Tips
- Skip canned salmon. It disintegrates into the soup instead of staying in distinct chunks.
- Add the salmon toward the end of cooking so it stays intact instead of breaking apart.
- Use a good stock, homemade bone broth if you have it. It makes a real difference in the final flavor.
Nutrition
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.
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!
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.
I love making salmon for dinner and using the leftovers to make this recipe!
This salmon chowder is so delicious and true comfort food! Perfect for whipping up in the colder months.
Can’t believe how easy this was to make! The flavor was great too!
So glad you liked it!
Definitely one of the best chowder recipe I’ve tried, and so simple too! This indeed takes less than 30 minutes. 🙂
Is there anything I can replace the hwc with? our cholesterol is sky high and we cannot use it or coconut cream anymore. It is our favorite recipe and I just don’t know what to do now. Thanks.
Ugh, so sorry! I’d suggest another milk substitute like almond milk, but I’ve never tested this recipe with another kind of milk. Perhaps unsweetened almond milk? You could also use half and half (cream/milk) if you don’t mind a few extra carbs from the milk. Good luck! ~Jenn
This is right up my alley. Was thinking… Wouldn’t it be even tastier if I used raw salmon and added it in at the end, maybe for about 5-6 mins? Thanks.
Sure! I usually make the soup with leftover salmon that’s already cooked, but raw salmon, cut into chunks, would also work! Enjoy! ~Jenn
I made this today for the 1st time, it’s very good and easy to make. The Seattle area is very damp and chilly today, this chowder really hit the spot ! Thanks for the great recipe !
You’re very welcome! It is a great cold weather soup! Thanks for stopping by to comment! ~Jenn
Thank you for the recipe inspiration, Jenn! We had a smoked salmon chowder in Vancouver, BC recently and I wanted to recreate it keto style.
I bulked up the chowder with some chopped cauliflower, added more salmon, and thickened it with xanthan gum. Just like the chowder at The Stock Market at Granville Island but keto now! Thank you again!
Sounds terrific! I love that market and would love to get back some day! Thanks for coming back to comment! ~Jenn
Could this be made in slow cooker?
I’m sure you could, but I’ve never tested it. Let me know how it works out! ~Jenn