Low Carb Salmon Chowder Recipes
NORTHWEST SALMON CHOWDER
I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington
Provided by Taste of Home
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
LOW CARB SALMON CHOWDER
For the most part, we live low-carb; I miss chowders and have found that thickening the soup with pureed cauliflower and neufchatel cheese makes a great chowder. This is an easy soup to make; use either fresh cooked salmon, leftovers, canned, or a combination of them. The amount certainly can vary according to what you have. This method includes poaching fresh salmon with the vegetables. If you like, you can substitute carrot for the red pepper. If you want to cut some of the fat, poach the vegetables in stock rather than sauteeing them first.
Provided by One Happy Woman
Categories Chowders
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
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