Seafood chowders are a kind of soup that converts easily into keto-friendly versions and this keto salmon chowder is no different. You just change the thickening agent from wheat flour to arrowroot, milk for almond milk and heavy cream, and the diced potatoes to cauliflower pieces and you’re good to go! This keto salmon chowder is a perfect example of that. Bonus: Using salmon instead of clams gives you more omega-3 fats.
Keto Salmon Chowder Recipe
- ¼ cup unsalted butter
- ½ cup red onion, diced
- 4 garlic cloves, minced
- 1 medium red pepper, diced
- 1½ cups cauliflower, cut into small pieces
- 1 cup celery, diced
- 1 medium zucchini, diced
- 3 cups fish or chicken bone broth
- 2 tablespoons arrowroot flour
- ½ cup heavy cream
- 1½ cup unsweetened almond milk
- ½ cup (4oz) cream cheese
- 1½ tablespoons tamari soy sauce
- ½ teaspoon hot sauce
- 1 tablespoon dried dill weed
- ½ teaspoon Himalayan pink sea salt
- 2 cans salmon chopped, (large bones removed)
- fresh parsley, chopped (for garnish)
In a large pot, bring the bone broth and all the vegetables to a slow boil over medium heat. Lower heat to medium-low and allow it to simmer for 15 minutes.
Meanwhile, in a small sauce pot, melt butter over medium-low heat, Whisk in arrowroot flour. Gradually whisk in almond milk then add heavy cream, then cream cheese. Keep whisking until the mixture is consistent and has thickened.
Stir in soy sauce, hot sauce, salt and dill. Stir in salmon and heat through. Remove from heat. Top with fresh parsley and serve.
What’s your favourite chowder? Please share in the comments. If you give keto salmon chowder a try, be sure to let me know in the comments too. And of course, if you share any pics of your creation on Instagram, tag me so I can see it. Enjoy! :)