Keto Salmon Chowder – A Hearty, Healthy Bowl of Comfort

If you’re searching for a satisfying and healthy meal that’s quick to prepare and fits perfectly into your keto lifestyle, this Keto Salmon Chowder is your answer. Creamy, flavorful, and loaded with nutritious ingredients, this chowder is not only comforting but also a nutritional powerhouse.

Why You’ll Love This Recipe

This salmon chowder balances indulgent creaminess with the fresh flavors of vegetables and the richness of salmon. It’s packed with protein, healthy fats, and just the right amount of carbs to keep you on track. Plus, it’s incredibly versatile—you can customize it to suit your preferences or dietary needs.

What makes it keto-friendly?
This chowder is made without traditional thickeners like flour or potatoes. Instead, we rely on the natural creaminess of heavy cream and tender vegetables to create a thick, luscious texture.

Tips for the Best Keto Salmon Chowder

• Use Fresh Ingredients: Fresh salmon and vegetables make a big difference in flavor and texture.
• Don’t Overcook the Salmon: Adding the salmon at the end prevents it from becoming dry and overcooked.
• Customize Your Veggies: Feel free to swap out the listed vegetables for keto-friendly ones you love, like spinach or mushrooms.

Pair this Keto Salmon Chowder with a simple green salad or some low-carb bread to make it a complete meal. Whether you’re meal-prepping for the week or serving a cozy family dinner, this chowder is bound to become a regular on your menu!

1. Prep Ingredients: Dice vegetables, flake the cooked salmon, and gather all ingredients.
2. Sauté Aromatics: In a large pot, heat olive oil or butter over medium heat. Add onions, garlic, and celery. Sauté for 3-4 minutes until softened.
3. Add Vegetables: Stir in zucchini, red bell pepper, and cauliflower. Cook for 5-7 minutes.
4. Add Broth & Spices: Pour in the broth. Add thyme, smoked paprika, salt, and pepper. Simmer for 10-15 minutes until vegetables are tender.
5. Incorporate Cream: Reduce heat to low and stir in the heavy cream. Simmer gently for 5 minutes.
6. Add Salmon: Fold in the flaked salmon and let it heat through for 2-3 minutes.
7. Serve: Ladle into bowls, garnish with fresh parsley, and serve warm.

Equipment

• Large pot or Dutch oven
• Cutting board and knife
• Ladle
• Mixing spoon

Notes

• Substitute heavy cream with coconut cream for a dairy-free version.
• Use fresh or canned salmon, but ensure it’s boneless and skinless.
• Optional: Add a pinch of chili flakes for a spicy kick.