This keto salmon chowder is creamy, cozy and full of flavor. It begins with tender salmon and goes on a low-carb detour by bypassing starchy thickeners. Richness, instead of being a matter of butter, half-and-half or cheese, is extracted through heavy cream and broth. Celery, cauliflower and spinach contribute body and nutrition. The chowder comes out thick, hearty, robust, with supple bites of salmon in every spoonful and a bright lift from fresh herbs.
Keto salmon chowder is indulgent but good for you. It provides beneficial fats, high-quality protein and necessary vitamins and minerals, all while keeping the carbs low. Simmer it gently, and you have the perfect weeknight dinner, weekend lunch or meal-prep container, since it reheats beautifully. Enjoy it on its own or with a crisp salad for contrast. You can make it in mere minutes using ingredients you probably have on hand, and a few no-frills kitchen tools. This chowder will warm you through and through and remind you that low-carb meals do not mean sacrificing boldness and satisfaction.
Keto Salmon Chowder Recipe
So, let’s start with the keto salmon chowder recipe and talk about the important things. We’ll go over what makes it taste so good, the gadgets we use to make it easier, and steps for a foolproof creamy result. We’ll also go over calories and detailed nutrition so you can track your macros, while indulging in this decadent meal. Make a batch or cook a quarter of the recipe to please the entire family (or save the remainder for the week. By the time you’re done, you’ll even know how to make a hearty, keto-friendly salmon chowder at home.
Keto Salmon Chowder
Equipment
Method
- Saute Aromatics: Melt a little butter in a large pot and then add in onion, garlic and celery. Cook until softened and fragrant.
- Add Veggies: Add the cauliflower florets and allow to cook for a couple of minutes so it can flavour the veggies.
- Pour Broth: Pour chicken or vegetable broth and bring mixture to a simmer; reduce heat and simmer until cauliflower is tender.
- Add Salmon: Toss in the salmon portion into the pot and simmer for approximately 7–8 minutes (or until the salmon is soft and flakey).
- Stir in Cream: Whisk in heavy cream and almond milk, stirring until creamy.
- Season and Finish – Add spinach, thyme, dill, salt, and pepper. Simmer briefly, then rest for a few minutes before serving hot.
Notes
- Use skinless salmon for convenience.
- Do not overcook salmon; it should be tender and flaky.
- Replace Cauliflower with Zucchini for a different texture.
- To make a thicker soup, purée half the cauliflower before adding cream.
- That you always season at the end, to bring the flavors into perfect balance.
Keto Salmon Chowder Nutrition
| Nutrient | Amount |
| Calories | 390 |
| Fat | 28g |
| Protein | 28g |
| Carbohydrates | 6g |
| Fiber | 2g |
| Net Carbs | 4g |
Frequently Asked Questions
Ques: Can I use canned salmon?
Ans: Yes, just drain well before adding.
Ques: Can this be frozen?
Ans: Yes, store in airtight containers.
Ques: Can I make it dairy-free?
Ans: Use coconut cream instead of heavy cream.
Ques: How long does it last in the fridge?
Ans: About 3 days.
Ques: Can I add bacon?
Ans: Yes, it enhances flavour.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.