When the temperature drops and you’re craving something warm and comforting, this Fragrant Salmon Chowder is the answer. Forget the heavy, carb-laden soups of the past; this recipe delivers all the rich, creamy satisfaction you love without any potatoes or flour. It’s a bowl of pure, heart-healthy comfort, brimming with tender salmon, vibrant veggies, and a hint of fresh dill. Ready in under an hour, it’s destined to become your new favorite winter warmer.
Ingredients
• 1 1/2 pounds / 680 g skinless salmon or canned salmon
• 2 tablespoons / 30 g ghee or other healthy cooking fat
• 1 medium yellow onion, 110 g / 3.9 oz, diced
• 3 cloves garlic, minced
• 1 medium yellow bell pepper, 120 g / 4.2 oz, sliced
• 2 large celery stalks, 128 g / 4.5 oz, sliced
• 1 medium zucchini, 200 g / 7.1 oz, diced
• 3 cups / 720 ml fish stock, clam juice, or chicken stock
• 2 bay leaves
• 1 1/2 cups / 360 ml heavy whipping cream or coconut milk
• 2 tablespoons / 30 ml fresh lemon juice
• 2 tablespoons / 8 g freshly chopped dill
• 3/4 teaspoon fine sea salt, or to taste
• Ground black pepper, to taste
Instructions
1. Prepare the salmon by dicing it into 1-inch (2.5-cm) pieces. If using canned salmon, drain it and set aside for the final step.
2. In a large, heavy-based pot, melt the ghee over medium-high heat. Add the diced onion and cook for 5 to 8 minutes, stirring frequently, until softened and fragrant.
3. Add the minced garlic, sliced bell pepper, celery, and diced zucchini to the pot. Sauté for 2-3 minutes until the garlic is aromatic.
4. Pour in the stock and add the bay leaves. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for about 8 minutes, or until the vegetables are tender.
5. Reduce the heat to low. Add the diced raw salmon and slowly pour in the heavy cream or coconut milk. Let the chowder gently simmer (do not boil) for 5 to 7 minutes, until the salmon is cooked through and flakes easily.
6. Remove the pot from the heat and discard the bay leaves. Stir in the fresh lemon juice and chopped dill. If using canned salmon, gently fold it in now. Season with salt and pepper to taste before serving.
Nutritional Information
• Per Serving (1 1/2 cups / 360 ml)
• Calories: 487 kcal
• Fat: 37.2 g
• Protein: 29.1 g
• Net Carbs: 5.3 g
• Macronutrient Ratio: 70% Fat, 25% Protein, 5% Carbs
Pro Tips
• For a richer flavor, sear the salmon pieces in the pot for one minute per side before you cook the onions, then set them aside to add in step 5.
• To make the chowder even thicker without carbs, you can blend one cup of the cooked vegetables with a little stock before adding the cream and salmon.
• When using coconut milk for a dairy-free version, opt for full-fat canned coconut milk for the best creamy consistency. Avoid the thinner milk sold in cartons.
• Store leftovers in an airtight container in the fridge for up to 4 days. This chowder also freezes well for up to 3 months.
FAQ
Q: Is this salmon chowder keto-friendly
A: Yes, this salmon chowder is specifically designed to be keto-friendly and low-carb. It uses no potatoes or flour for thickening and contains only 5.3 grams of net carbs per serving, making it an ideal choice for a ketogenic diet.
Q: How can I make this chowder thicker without carbs
A: For a thicker, creamier chowder without adding carbs, you can blend one cup of the cooked vegetables with a little of the stock until smooth. Stir this purée back into the pot before adding the cream and salmon to naturally thicken the soup.
Q: Can I make this salmon chowder dairy-free
A: Absolutely. To make a dairy-free version, simply substitute the heavy whipping cream with an equal amount of full-fat canned coconut milk. Using the canned variety ensures the chowder will still have a rich and creamy consistency.
Q: Can I use canned salmon in this recipe
A: Yes, you can use canned salmon as a convenient alternative to fresh salmon. If using canned salmon, drain it well and gently fold it into the chowder during the final step, after you have removed the pot from the heat.
