This delicious keto smoked salmon chowder is so quick and easy to make, you will have a healthy low carb dinner on the table in less than 30 minutes.
I’m so excited. And I just can’t hide it. The immortal words of The Pointer Sisters are always a classic, am I right? Really though, Easy Keto Dinners comes out in two weeks today and I am pretty excited about it. Okay, perhaps not quite as excited as I was for The Everyday Ketogenic Kitchen, because that was my first cookbook and I didn’t quite know what to expect. But Easy Keto Dinners is my sophomore release and it’s just such a fun book, I can’t help but be a little eager to get it out on the market.
How to make Keto Smoked Salmon Chowder
So to tease you a little and get you in the mood for some tasty low carb, high fat dinner recipes, I thought I’d share one of my favourites. I am not supposed to say that say that because I can’t choose favourites and there are a lot of recipes in this book that I just adore. But this low carb Smoked Salmon Chowder is so simple and it comes together in 20 minutes from start to finish. And it tastes like my all time favourite appetizer, smoked salmon with cream cheese.
It’s wonderfully fulling and rich, this creamy low carb soup. And while spring is supposedly on her way, there’s still plenty of time for keto comfort food meals like this one. It’s so easy to make that I made a batch on the spot for my camera crew when we were shooting my keto cooking videos, and they all went home with some for dinner. I was kind of sad to see it head out the door but then I remembered that it’s such a quick soup to make, I can really whip it up any old time I want.
Have you ordered your copy of Easy Keto Dinners yet? What are you waiting for???
Low Carb Smoked Salmon Chowder
Ingredients
- 2 tablespoons salted butter
- ¼ cup chopped onion
- 1 stalk celery chopped
- ½ teaspoon salt
- 1 clove garlic minced
- 1½ cups chicken broth
- 1 tablespoon tomato paste
- 4 ounces cream cheese
- 1½ cups heavy whipping cream
- 6 ounces smoked salmon hot smoked, chopped
- 2 tablespoons capers
- 2 tablespoons chopped red onion
Instructions
- In a large saucepan over medium heat, melt the butter. Add the onion and celery and sprinkle with salt. Sauté until the vegetables are tender, about 5 minutes.
- Add the onion and cook until fragrant, another minute. Stir in the chicken broth and the tomato paste and bring to a simmer, whisking to combine.
- Place the cream cheese in a blender and add the hot broth mixture. Blend until smooth. Return to the saucepan and add the cream, salmon, and capers. Bring back to a simmer over medium low heat, to warm through.
- Sprinkle each serving with chopped red onion.
Allison says
I LOVE this recipe and make it often, it’s so delicious and filling and helps to meet my macros.
I did want to point out that step 2 should read add the garlic, not onion again.
Katie says
This was so delicious! Even the salmon haters in our family gobbled this up, and asked for seconds. Didn’t change a thing.
Katie says
Oh, there was a couple of typo. Onion was said to be added twice – the second time was supposed to be garlic, I assume.
Carolyn says
Thanks for the heads up!
Carolyn says
Great to hear!
Beth Healey says
I am making this. I love you and all your recipes. You have made my life liveable.
I did notice in the directions that it says onion twice. It says to add “onion” cook til fragrant. I think it should say “garlic”. Just wanted to help. You are so busy. You don’t need to post this. Just wanted to tell you. 🙂
Stacy says
I had some leftover smoked salmon and tried this recipe. I didn’t have any capers but the soup was really good without them. Thanks for sharing!
Kristeena Maloney says
Getting ready to make this for the first time and the instructions are confusing:
#1. says melt butter and add onion and celery with salt and cook until tender
#2. says add onion and cook until fragrant.
Should we go with instruction #1?
Thank you!!
Laura T. says
Guessing #2 should read garlic instead of onion.
Shery says
This soup is wonderful .
Anna Foley says
This recipe is fantastic! So versatile too. I doubled it and subbed half the stock for lobster stock and added shrimp to the salmon. Wow!
Pam Lazenby says
How do you make the salmon hot smoked?
Carolyn says
You don’t make it… you buy it. There is cold smoked, which is the thinly sliced nova lox style, and then there is hot-smoked, which is usually a thicker single piece of salmon.
Natalie says
I’m really disappointed that I can only give five stars for this dish.
OH! MY! GAWD!!… YYYYUUUMMMMMMMMM!!!!!
(I don’t know about this being six serves though … I might end up eating the lot tonight!)
Natalie says
Line 2 … add the garlic?!?
Geoffrey Comer says
Amazing Soup! I forgot how much I missed the flavor of Lox since going Keto, but that’s a thing I no longer have to worry about. I had sour cream lying around so I used that in lieu of heavy cream FYI, and I don’t think I used Hot Smoked Salmon (I’m not even sure what kind I used, lol). Also, I immersion blended before adding salmon and capers for smoothness. I will be making this as often as I can afford to. Thanks a bunch!
Carolyn says
Glad it worked out!
Natalie says
Darn!! Wish I’d thought of the immersion blender instead of getting the whole glass blender and base out of the back of the pantry! LOL! (Much less washing up, too)
Amy says
Soooo goooood! I can’t believe how easy this was to make. I used regular smoked salmon, but I will definitely try hot salmon next time! This is a must try!!!