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!
Servings: 8 servings
Calories: 178kcal
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
Serving: 1cup | Calories: 178kcal | Carbohydrates: 5g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 215mg | Potassium: 322mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3194IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg | Net Carbohydrates: 4g