Best Low Carb Salmon Chowder Recipes

CANNED SALMON CHOWDER - A CANNED SALMON SOUP RECIPE

Steps:

• Drain salmon, reserving the juices. Remove bones and skin with hands, and discard. Chunk salmon into bite-sized pieces.
• Heat butter in large soup or saucepan until browned.
• Pour in milk, and heat over low heat until it comes in a gentle simmer, stirring often.
• Add chunked salmon, salmon juices and salt and pepper. Heat over low until salmon is warmed through.
• Taste, and adjust seasonings if needed. Serve with crackers, oyster crackers or bread cubes.

NORTHWEST SALMON CHOWDER

Steps:

• In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

LOW CARB SALMON CHOWDER

Steps:

• Chop the onion, celery, red pepper and saute in olive oil until softened.
• Add 1/2 of the chicken broth and poach the fish in the stock with the vegetables. When the fish is just done, flake the fish and remove from heat.
• Cook the cauliflower, separated into flowerets, in the chicken stock until tender.
• Add the neufchatel cheese and allow it to melt over low heat.
• Blend the cauliflower, stock and cheese with a stick blender, in a food processor or in your blender.
• Add the 'cream' mixture to the fish and vegetable/stock mixture.
• Season to taste with salt, lemon pepper, dill and parsley.