Ward off the winter chill with this easy Smoked Salmon Chowder! It features creamy low carb broth filled with chunks of smoked salmon, zesty capers, and red onion.
Soup season is here and I have been digging into my archives to make all of my favorites. If you’re looking for warm, comforting recipes, you definitely want to try this Smoked Salmon Chowder!
The chilly rain has set into the Pacific Northwest, so recipes like Chile Relleno Soup and Loaded Cauliflower Soup are high on my list. But I almost forgot about this delectable chowder until a reader emailed me about how much she loved it.
I originally created this recipe for my Easy Keto Dinners cookbook. I adore smoked salmon and will eat it any time I can (and when I can afford it!). So this recipe holds a very special place in my heart.
Why you need to try this recipe
This recipe has all the hallmarks of a classic chowder, but with far fewer carbs. Most chowders take potatoes and flour to thicken them, but this easy keto version relies on cream cheese.
And it takes only 20 minutes to make! It’s the sort of thing you can make easily after a long day at work. It’s rich, creamy, and super comforting.
Have some salmon skeptics in your household? Well this one seems to please even those who swear they don’t like it. Check out the rave reviews below!
Reader Reviews
“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
“My husband and I hate salmon. Period. But hot smoked salmon? Had to try it. This recipe is AMAZEBALLS!!! I just asked my group the other day for any salmon ideas for salmon haters and you magically appeared. I will repost this for you to the others who were looking for one. You are a goddess!” — Tammy
“This was so delicious! Even the salmon haters in our family gobbled this up, and asked for seconds. Didn’t change a thing.” — Katie
Ingredient Notes
- Smoked salmon: I use hot smoked salmon, which is usually a thicker single piece of salmon. You can use cold smoked as well but it changes texture a bit in the hot broth. You can also use regular cooked salmon, for a non-smoked option.
- Celery: Celery is high in fiber and low in carbs, so it’s a great addition to keto soups.
- Onion: I keep the onion to a minimum, as they have more carbs than you might think.
- Garlic: Use fresh garlic for the best flavor.
- Chicken broth: You can also use seafood stock or vegetable broth instead.
- Cream cheese: Cream cheese adds thickness and creaminess. .
- Capers: Smoked salmon and capers go hand in hand. Drain the capers before adding. You can skip this if you don’t like them.
- Red onion: This is optional, but I garnish my soup with a little red onions.
- Pantry staples: Butter, heavy cream, tomato paste, salt and pepper.
Step by Step Directions
1. Sauté the vegetables: 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.
2. Simmer the soup base: Add the garlic and cook until fragrant, another minute. Stir in the chicken broth and the tomato paste and bring to a simmer, whisking to combine.
3. Blend the cream cheese: Place the cream cheese in a blender and add the hot broth mixture. Blend until smooth.
4. Add the fish: Return the soup to the saucepan and add the cream, salmon, and capers. Bring back to a simmer over medium low heat, to warm through.
4. Garnish and serve. Sprinkle each serving with chopped red onion and a lemon wedge.
Tips for Success
Some people prefer the chowder to be a little thicker. If so, I recommend adding ½ to ¾ teaspoon glucomannan. You can remove a little of the broth at the end, whisk in the konjac root powder, and stir it back into the pot of chowder.
You can also use one of my favorite tricks for thickening soup… cauliflower! Add 8 to 12 ounces of frozen cauliflower in step 2. Simmer the broth a little longer to make sure the cauliflower is nice and soft before blending. Now you’ve got added veggies too!
Frequently Asked Questions
Many chowder recipes rely on flour or cornstarch to thicken the broth. But this low carb chowder uses cream cheese and/or glucomannan. You can also add some cauliflower before blending for a healthier thicker soup.
As with all fish based soups, this salmon chowder is best when it’s freshly made. However, if you have leftovers, you can heat them gently the next day and it is just as good. Store it in a covered container in the fridge for up to 3 days. I do not recommend freezing this soup as cream based soups split and don’t reheat well.
This keto smoked salmon chowder recipe has 4.6g of carbs and 0.5g of fiber per serving. That comes to 4.1g net carbs per bowl.
More delicious fish recipes
Smoked Salmon Chowder Recipe
Ingredients
- 2 tablespoons salted butter
- ¼ cup (40 g) chopped onion
- 1 rib celery, chopped
- ½ teaspoon salt
- 1 clove garlic, minced
- 2 cups (473.18 ml) chicken broth
- 1 tablespoon tomato paste
- 4 ounces (113.4 g) cream cheese
- 1 cup (236.59 ml) heavy whipping cream
- 8 ounces (226.8 g) 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 garlic 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.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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We had some salmon to use up and decided to try this recipe. I used some Thai seasoning paste in place of the tomato paste which added a delicious flavor and some heat. While we aren’t huge salmon fans, we did enjoy this. It’s so easy and quick to assemble.
Love that twist!
I made this last night for the first time. I doubled the recipe because when it’s an ADIDAF recipe, I know it’s going to be great. I followed the recipe as given, tasted it, and it was fantastic!
I didn’t want to make a salad, so I decided to try a variation to incorporate a vegetable other than cauliflower (not my fave.)
I stirred a cup of shredded cheddar cheese into the doubled soup recipe just before serving. Then I put some steamed chopped broccoli in our bowls and ladled the soup on top. Yum!
I was planning to make something else for dinner tonight, but we decided we can’t wait; need to have the rest of the chowder again tonight!
Thanks for another delicious recipe, Carolyn!
Sounds great!
I’ve commented on this recipe previously but since we had this chowder again I feel compelled once again to comment. This chowder is our Christmas Eve dinner every year and we still love it. We use salmon that we’ve grilled ourselves. I must remember to double the recipe next time (Maybe even triple).It’s that popular at our table.
I’m a little confused about what “Hot Smoked Salmon” is. Do you mean that we make the salmon ahead of time?
Thank you,
Lucinda
Hi Lucinda… cold smoked salmon is the lox style, thinly sliced. Hot smoked salmon is more cooked, and it does better in this recipe. It’s like this –> https://amzn.to/4maZfBF. But if all you can find is the cold smoked, you can use that.
We loved this soup! I followed the tip and added 12 ounces of cauliflower. It thickened it beautifully. I will definitely make this again! Company worthy!
Oh my goodness, the best ever. My husband smoked our own salmon so it complement very well with this delicious recipe. I didn’t have any tomato paste so I substitute with ketchup. I’m having family members for super next week-end, I will start with shrimp cocktails then serve this awesome chowder with a baguette, my own garlic butter and blue cheese. Thank you so much for sharing this recipe.
Sounds fabulous!
My family loved this!
This sounds fabulous but I’m trying to work out in my head how 3 cups of liquid will turn into 6 1-cup portions. Even with displacement of salmon I can’t wrap my brain around it. I only ask as I need to be very careful with calories. Thanks 🙂
You seem to have missed the 1 cup of cream and the 4 ounces (also 1 cup) of cream cheese…
We love this recipe. We use Aldi ‘lightly smoked’ salmon and finish it on the grill. (It’s smoked but uncooked.) We think this recipe ends up with a soup that tastes similar to the wonderful ‘She Crab Soup’ that is so popular here in the Carolinas. Maybe better!!
My wife REALLY loves this — because it tastes so good, and I’m the one cooking it!!
I think instruction 2 should reference the garlic, not the onion (?). Love your recipes!!
For years we’ve had salmon chowder on Christmas Eve. We always bought it vacuum packed from a company in the Northwest. Then they stopped making it. I went searching for a suitable replacement and found this recipe. I should have known Allday would have it. Her site is my “go to” for all recipes.
The assessment of the family is 100% positive so now this recipe is used every Christmas Eve and sometimes other dinners in the winter. So easy, so tasty and low carb as a bonus. Just writing about now makes me want to have some. YUM!